Traditional Peruvian ceviche uses lime juice to “cook” the seafood; in this Mexican inspired variant, we’ll first steam the lobster in its shell to for more flavour & meatier texture.
Two naked lobster splits (2 x halves, thawed)
One small hass avocado One jalapeño pepper
Half small tomato
Cilantro (two tablespoons, chopped)
Scallion (two tablespoons, chopped)
One tablespoon olive oil Salt
Steam lobster splits; five minutes. Reserve and chill.
Cut jalapeño into small dice, discarding seeds and pith. Chop cilantro & scallion. Reserve several leaves for garnish. Cut half shallot into fine dice.
Dice half tomato.
Halve and slice avocado into large chunks.
Slice two cheeks off limes for garnish & reserve.
Cut radish into fine batons (sticks) for garnish.
Remove lobster from shells (reserving shells for service). Slice chilled lobster into large chunks.
In a medium mixing bowl, combine lobster, jalapeño, cilantro, scallion, shallot & the juice of three limes. Season with salt to taste (start with 1/2 teaspoon). Mix to combine; add olive oil to bind (one tablespoon). Let stand for five – ten minutes, or refrigerate for up to an hour.
On two large serving plates, place the lobster shells & fill with ceviche mixture. Garnish with cilantro leaves & lime cheeks. Serve with tortilla chips on the side.