Lobster, Mango, Ginger,
and Lemongrass Ceviche
Makes 6 appetizer servings
This fabulous sweet-and-sour ceviche has attributes beyond its great taste. You can prepare the lobster and the sauce ahead of time, and then blend them together so that the lobster finishes cooking in the citrus juices just before your guests arrive.
1 tablespoon minced fresh ginger
1 tablespoon honey
1/2 stalk lemongrass, coarsely chopped
Juice of 2 lemons
Juice of 2 limes
Juice of 2 oranges
1/4 cup excellent-quality mango purée
1/4 cup white balsamic vinegar
4 quarts water
Four 1-pound lobsters
1/4 cup dry white wine
2 tablespoons coarsely chopped cilantro
1 red bell pepper, seeded and finely diced
Kosher salt and freshly ground pepper
In a medium bowl, combine the ginger, honey, and lemongrass. Add the citrus juices. Stir in the mango purée and balsamic vinegar. Let sit for half an hour and then strain.
In a large saucepan, bring the water to a boil. Add the lobster and wine. Cook until the shells turn bright red, about 3 minutes. (You want to undercook them because they will continue to cook in the citrus juices.) Transfer the lobsters to bowls of ice water until cool to the touch. (At this point you can cover and refrigerate them overnight.)
Remove the lobster meat from the shells and chop into 1/2-inch chunks. Transfer to a large glass or ceramic bowl. Add the citrus sauce and mix well. Stir in the cilantro and red bell pepper. Add salt and pepper to taste. Cover tightly and refrigerate for at least 30 minutes, or up to 1 hour. Stir the mixture well before serving.
Fabulous Food for Sizzling Parties
by Rafael Palomino with Arlen Gargagliano
143 pages; full-color illustrations throughout
Recipe reprinted by permission.
This page created June 2006