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by THS2056
Last updated 6 years ago

Health & Fitness
Culinary Arts

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Ingredients1 langosta viva, a unos 1 1/2 libras en total La sal kosher 1 chalota pequeña, picada De cilantro fresco picado 2 cucharadas Chile jalapeño finamente picado 1 cucharada 1 1/2 cucharadas de jugo de cerca de 2 limas Aceite de oliva virgen extra

DirectionsBring a large pot of salted water to a boil. Meanwhile, kill the 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.

Fast Facts - This food if from Central and South America- It is made with many different variations- The variations are in the seafood and citrus juices


Baily Faller


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