Best 5 Spiny Lobster Ceviche Recipes

Indulge in the vibrant flavors of Mexico with this tantalizing Spiny Lobster Ceviche, a culinary masterpiece that combines the freshness of the sea with the tangy zest of citrus. This delectable dish is a symphony of textures and flavors, featuring succulent lobster meat, crisp vegetables, and a zesty marinade that awakens the senses. The recipe offers three variations to cater to diverse preferences: the Classic Spiny Lobster Ceviche, a traditional rendition that highlights the natural flavors of the lobster; the Spicy Spiny Lobster Ceviche, a fiery twist that ignites the palate with a blend of chili peppers; and the Tropical Spiny Lobster Ceviche, a refreshing take that incorporates tropical fruits for a sweet and tangy balance. Embark on a culinary journey to the sun-kissed shores of Mexico with this delightful Spiny Lobster Ceviche, guaranteed to transport your taste buds to paradise.

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LOBSTER CEVICHE RECIPE

Lobster Ceviche Recipe image

A quick and easy lobster ceviche. The ultimate refreshing summer appetizer.

Provided by J. Kenji López-Alt

Categories Appetizer Appetizers and Hors d'Oeuvres

Time 30m

Yield 4

Number Of Ingredients 7

Ingredients

1 live lobster, about 1 1/2 pounds total
Kosher salt
1 small shallot, minced
2 tablespoons chopped fresh cilantro
1 tablespoons finely minced jalapeño pepper
1 1/2 tablespoons juice from about 2 limes
Extra-virgin olive oil

Steps:

Bring a large pot of salted water to a boil. Meanwhile, kill lobster by inserting a large knife into its head and splitting it in half. Tear off claws (with knuckles) and tail by twisting away from lobster body, using a clean kitchen towel to grip. Discard body.
Prepare an ice bath by adding 2 quarts of water and a quart of ice cubes to a large bowl. Drop tail and claws into boiling water. Boil tail for exactly 1 1/2 minutes, then transfer to ice bath. Boil claws for a further 1 1/2 minutes (3 minutes total), then transfer to ice bath. Carefully shell lobster and transfer meat to a cutting board.
Slice lobster tail into thin slices and roughly chop claw and knuckle meat. Transfer to a medium bowl. Add shallots, cilantro, jalapeño, and lime juice. Toss to combine and season to taste with salt.
Plate ceviche and drizzle with extra-virgin olive oil. Serve immediately. This Recipe Appears In Latin American Cuisine: Lobster Ceviche Serious Entertaining: A Blowout Christmas Dinner Serious Entertaining: A Summer Seafood Dinner

Nutrition Facts : Calories 118 kcal, Carbohydrate 4 g, Cholesterol 38 mg, Fiber 1 g, Protein 12 g, SaturatedFat 1 g, Sodium 335 mg, Sugar 1 g, Fat 6 g, ServingSize serves 2 to 4 as an appetizer, UnsaturatedFat 0 g

SPINY LOBSTER CEVICHE

Spiny Lobster Ceviche image

Make and share this Spiny Lobster Ceviche recipe from Food.com.

Provided by Chuck Hughes

Categories Lobster

Time 40m

Yield 1 serving(s)

Number Of Ingredients 10

Ingredients

3 ounces lime juice
1 spiny lobster tail, de-shelled, deveined, cleaned, thinly sliced
kosher salt
3 ounces julienned tomatoes
2 ounces coconut cream
2 ounces coconut milk
1/4 teaspoon crushed red pepper flakes
1 pinch sugar
1 cup vegetable oil
1 green plantain, cut into 4 pieces

Steps:

For the ceviche:.
Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes.
Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture.
For the tostonos:.
Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters.
Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside.

Nutrition Facts : Calories 2498.5, Fat 240.3, SaturatedFat 48.1, Sodium 41.3, Carbohydrate 99.7, Fiber 5.7, Sugar 60, Protein 5.3

CONCH AND LOBSTER CEVICHE

Conch and Lobster Ceviche image

Provided by Food Network

Yield 6 servings

Number Of Ingredients 18

Ingredients

2 cups cleaned and diced fresh conch (or frozen, thawed)
2 cups diced poached spiny lobster (about 2 lobsters)
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
Salt and pepper to taste
Pinch habanero powder (optional)

Steps:

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings. Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

GRILLED SPINY LOBSTER WITH LUMP CRAB CEVICHE

Grilled Spiny Lobster with Lump Crab Ceviche image

Provided by Tyler Florence

Number Of Ingredients 25

Ingredients

1 pound lump crab meat, cleaned and shell free
2 tablespoons minced red bell pepper
2 tablespoons minced yellow bell pepper
2 medium jalapenos, sliced paper thin in circles
1 small red onion sliced paper thin into circles
2 stalks hearts of palm, sliced into circles
1/2 bunch chives, minced
2 limes, juiced
2 tablespoons olive oil
Kosher salt, to taste
Cracked black pepper, to taste
1 finely minced shallot
1/2 bunch chopped parsley
1 lime, juiced
3 to 4 tablespoons olive oil
Salt and pepper, to taste
2 spiny lobster tails, split
2 jalapenos
2 bunches cilantro
2 limes, zested, juiced
1 tablespoon coriander
1 teaspoon cumin
1/4 cup water
1/2 cup olive oil
Salt and pepper, to taste

Steps:

For ceviche, combine all ingredients and refrigerate for 2 hours. For marinade, combine all ingredients except lobster. Brush on lobster 30 minutes prior to grilling. For cilantro lime sauce, puree in blender all ingredients but olive oil and salt and pepper. When ingredients are combined slowly add olive oil. Season with salt and pepper, to taste. To assemble, stack 2 lobster tails, top with mound of ceviche and drizzle sauce around dish and plate. Garnish with fresh cilantro and chives.

CONCH AND LOBSTER CEVICHE

Conch and Lobster Ceviche image

Make and share this Conch and Lobster Ceviche recipe from Food.com.

Provided by Ambervim

Categories < 30 Mins

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups conch, cleaned and diced
2 cups diced poached spiny lobsters, about 2 lobsters
1/2 small red onion, diced
3 scallions, sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small green pepper, diced
1/2 small papaya, peeled, seeded and diced
2 -4 jalapenos (optional) or 2 -4 serrano peppers, chopped finely, seeds (optional)
1/2 bunch chopped fresh cilantro
1/2 bunch chopped fresh basil
1/2 bunch chopped fresh mint leaves
1 tablespoon grated fresh ginger
1/2 lime, juiced
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
salt and pepper
1 pinch ground habanero chile pepper (optional)

Steps:

In a medium bowl, combine all ingredients and mix well. Season to taste.
Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings.
Freeze stemmed glasses and fill with ceviche.
Serve with a basketful of crispy corn chips.

Nutrition Facts : Calories 233.2, Fat 18.6, SaturatedFat 2.7, Cholesterol 27.5, Sodium 69.5, Carbohydrate 5.4, Fiber 1, Sugar 1.8, Protein 11.7

Tips:

Choose the freshest spiny lobster you can find. Look for lobsters that are lively and have a bright blue-green color.
If you are using frozen spiny lobster, thaw it in the refrigerator overnight or under cold running water for 30 minutes.
Be careful not to overcook the spiny lobster. It should be cooked just until it turns opaque and white.
Use a sharp knife to remove the meat from the spiny lobster. Be sure to remove the intestinal tract, which is a dark vein that runs along the tail.
Ceviche is best served immediately, but it can be stored in the refrigerator for up to 24 hours.

Conclusion:

Spiny lobster ceviche is a delicious and refreshing dish that is perfect for a summer party or a light lunch. It is easy to make and can be tailored to your own taste preferences. Whether you like it spicy, tangy, or mild, there is a spiny lobster ceviche recipe out there for you.