HOME      CONTACT      KATE'S GLOBAL KITCHEN      COOKBOOK PROFILES      GLOBAL DESTINATIONS      I LOVE DESSERTS      SHOPPING      SEARCH


 

Travel Bites

By Gwen Ashley Walters

 

Baja Rock Lobster Ceviche
with Ancho Chile Oil

Las Ventanas al Paraiso, Los Cabos, Mexico
Serves 6

 

Refreshing is the only way to describe this tart and tangy lobster salad. Chef Marc Lippman uses local Baja lobsters, which don't have claws; so lobster tail meat works well for this recipe. Don't worry about working with lobster cooked only to rare. The acid in the lime juice will finish "cooking" the lobster. Pop open an ice cold Pacifico beer to go with this tasty appetizer. Eat it all in one sitting, as this dish won't keep more than a day.

 

1 pound lobster tail, cooked rare (see note)
1/2 cup lime juice (about 4 limes)
1 cup (5 ounces) chopped hearts of palm
1/2 cup orange segments (from 2 small oranges)
1/4 cup red onion (sliced paper thin)
4 tablespoons extra virgin olive oil
4 tablespoons chopped fresh mint
4 tablespoons chopped fresh cilantro
Kosher salt and fresh ground black pepper to taste

Garnish:
1 English (hot house) cucumber
1 (3-inch) cookie cutter (optional)
1 tablespoon chopped fresh cilantro
Chile oil

 

1. Chop the rare lobster meat into 1/2-inch cubes. Combine the lobster and the lime juice in a non-reactive bowl. Cover and refrigerate for 1-1/2 hours. The lobster will continue to cook in the acidic lime juice.

2. After 1-1/2 hours, add the remaining ingredients (except the garnish) and stir. Taste and add more salt and pepper if necessary. The lime taste will be very tangy. Add a pinch of sugar if it's too astringent for you. Cover and refrigerate for another 1/2 hour.

3. Serve the ceviche on a bed of fresh greens, or for a more formal presentation, use cucumber strips and a cookie cutter as a mold. Cut both ends off the cucumber. Cut it in half, lengthwise. Trim sides so that the width is the same size as the blade of your vegetable peeler. Cut long (lengthwise) strips using the vegetable peeler. Line a 3-inch cookie cutter with a strip of cucumber and mound 1/2 cup of ceviche inside. Remove the mold carefully and garnish with chopped cilantro and a few drops of chile oil.

 

Note:
Lobster is highly perishable. If you have a frozen tail, set it in a bowl and run cold water over it for 12 minutes to defrost. Once a lobster tail is defrosted, you need to cook it immediately.

To poach the tail to a rare temperature for this recipe, bring a large pot of water to a boil. Drop the tail into the boiling water and cook at a slow boil for 4 to 5 minutes. Immediately remove the tail and plunge into a large bowl of ice water to stop the cooking. After 5 minutes, remove the tail from the ice water and using kitchen shears, cut through the shell to remove the lobster meat. Proceed with step 1.

 

Ancho Chile Oil

Makes 1 cup

If you are sensitive to the heat in peppers, wear gloves when working with these dried chiles.

4 ancho chiles
2 chiles de arbol
1 cup vegetable oil

1. Remove stems and seeds from the chiles. Toast the chiles in a dry skillet until lightly toasted and fragrant, about 1 to 2 minutes. The peppers will darken as they toast, and you may need to use tongs to press them against the skillet surface.

2. Grind the toasted chiles into a powder using a spice grinder.

3. Place the chile powder into a small clean bowl. Cover with the oil and stir. Let sit for several hours or overnight. Strain the oil through a fine sieve and store the chile oil in a clean bottle. The oil will keep several weeks at room temperature or for several months in the refrigerator.

 

Travel Bites

Recipes
 

Travel Bites Archive

 

Copyright © 2001, Gwen Ashley Walters. All rights reserved.

Gwen Ashley Walters is cookbook author, cooking teacher, food writer and Certified Culinary Professional with a degree in Culinary Arts. Gwen's travel guide/cookbooks, The Great Ranch Cookbook, (1998) and The Cool Mountain Cookbook, (2001) were published by Pen & Fork Communications.

 

This page created October 2001

Top


The Global Gourmet
The Global Gourmet®
Main Page

 

Shamrock
Irish Recipes for
St. Patrick's Day

   Clip to Evernote

Bookmark and Share

 

Twitter: @KateHeyhoe

 
Search this site:

Advanced Search
Recent Searches


Departments

Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine
Shopping

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Archives
Conversions, Charts
   & Substitutions
Search

About the
Global Gourmet®
   Contact Info
   Advertising
   Feedback
   Privacy Statement

Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Saltie
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks

 

Kitchen & Home
Markdowns

 
.

Copyright © 1994-2013,
Forkmedia LLC

 

 


cat toysCatnip Toys
 

Kitchen & Home
Markdowns

 
,