Lobster Ceviche

Name: Lobster Ceviche
Ingredients: 3 (1 1/2 to 2-pound) live lobsters; 3 lemons, juiced; 3 limes, juiced; 1 orange, juiced; 1 rib celery, diced; 1 jalapeno, diced; 1/2 cucumber, diced; 1/4 cup arugula, chopped; 1/4 red onion, diced; Kosher salt and freshly ground black pepper; 2 heads radicchio, quartered; 2 tablespoons olive oil

12 ingredients

12 steps

Ingredients

3 (1 1/2 to 2-pound) live lobsters
3 lemons, juiced
3 limes, juiced
1 orange, juiced
1 rib celery, diced
1 jalapeno, diced
1/2 cucumber, diced
1/4 cup arugula, chopped
1/4 red onion, diced
Kosher salt and freshly ground black pepper
2 heads radicchio, quartered
2 tablespoons olive oil

Directions

1

In a pot of boiling water, cook the lobsters for 6 minutes.
2

The meat should not be cooked all the way, only about 75 percent done.
3

Cool and remove the meat from the tails.
4

Dice into 1-inch pieces.
5

Reserve the rest of the lobster meat for another use.
6

Mix the tail meat with the citrus juices and refrigerate for 1 hour.
7

Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
8

Heat the oil in a grill pan over medium-high heat.
9

Grill the radicchio until just wilted, 2 to 3 minutes per side.
10

Season with salt.
11

Slice the radicchio into coarse ribbons.
12

To serve, make a bed of radicchio and spoon the ceviche right on top.