CARIBBEAN LOBSTER CEVICHE

Ingredients Weight Measure
Lobster meat 3 lbs.
Lemon juice, fresh 5 lemons
Lime juice, fresh 6 limes
Pineapple juice 4 oz.
Extra virgin olive oil 2 oz.
Red bell pepper, finely diced 1 ea.
Yellow bell pepper, finely diced 1 ea.
Green bell pepper, finely diced 1 ea.
Poblano pepper, finely diced 1 ea.
JalapeƱo peppers, finely diced 2 ea.
Cilantro, finely chopped 1/4 bunch
Rice wine vinegar 6 oz.
TABASCO® brand Original Red Sauce 3 oz.
Kosher salt 1 Tbsp.
White pepper 1 tsp.

Method

  1. Combine all ingredients and mix thoroughly.
  2. Cover and let stand refrigerated for 3 hours (minimum).

Yield: 3 quarts

Serving idea: Serve in a martini glass with an avocado fan and lime slices.