Ceviche is a delicious seafood dish, which is made by marinating raw fish or seafood in citrus juices, often with chilies. This recipe is popular throughout Central and South America, as well as in the Philippines. Onion, cilantro, salt and pepper might be added to some ceviche recipes, as well as other ingredients like tomatoes, cucumber, and so on. Good side dishes include avocado, corn, sweet potato, or even grilled or sautéed romaine or radicchio lettuce. That last one might sound strange but it is delicious if you cook it in wedges and serve it warm.
It is not clear where ceviche was first created, although the western coast of north-central South America and Central America are two strong contenders. Other islands in the south Pacific and the Polynesian islands also claim to have invented it though, so we will never know for sure. Historians believe that the Spanish colonists brought citrus fruit to South America, and the dish could have begun in that way.
The following recipe uses partially-cooked lobster meat for the ceviche, as well as a delicious trio of fresh juices from lemons, limes, and oranges. Cucumber, onion, tomato, bell pepper, celery and some jalapeño (if you like) are added to the mix, and you can serve this as it is or perhaps with some avocado wedges and crackers on the side, for a nice flavor and texture contrast.
- 3 live lobsters, 1½ - 2 lbs each
- ¼ diced cucumber
- ¼ diced red onion
- 1 chopped tomato
- ¼ diced green bell pepper
- 1 finely diced jalapeño (optional)
- Juice of 3 limes
- Juice of 3 lemons
- Juice of 1 orange
- 1 diced celery stalk
- Salt and black pepper, to taste
- Cook the lobsters for 6 minutes in a pot of boiling water, until the meat is about 75% done.
- Cool and remove the meat from the tails.
- Cut the tail meat into 1 inch pieces, and reserve the rest of the lobster meat for another use.
- Combine the tail meat with the citrus juices and refrigerate for an hour.
- Stir in the remaining ingredients and refrigerate for another 30 minutes.
This might not be the most stunning dish visually, although the colorful veggies do stand out. It is certainly one of the most flavorful though. Ceviche is loved throughout the Americas, as well as other countries, and you can use all kinds of fish and seafood to make it. Using lobster is a good choice, because lobster has a soft, aromatic flavor which goes nicely with the other ingredients in the dish. The citrus juice ‘cooks’ the lobster meat and also gives it a beautiful fruity taste. The jalapeño is optional but recommended because a touch of spice sets off the other flavors so well.
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