Ceviche with Lobster Tails

Perfect summer appetizer. Serve with a corn chips or hard shell taco. Instead of lobster tails you can use large shrimp. If you are a lover of spicy food, you can finely chop the jalapeno and mix into the ceviche.

Ceviche with Lobster Tails Recipe

Ceviche with Lobster Tails

By Olya Sandstrom Published: June 6, 2014

  • Yield: 3 Servings
  • Prep: 10 mins

Perfect summer appetizer. Serve with a corn chips or hard shell taco. Instead of lobster tails you can use large shrimp. If you are a …

Ingredients

Instructions

  1. Defrost the lobster tails. Finely chop the garlic and cilantro, then cut the onion into thin half moon slices. Cut the jalapeno in half and remove most of the seeds.
  2. Put the lobster tails in a bowl, add the onion, garlic, cilantro, jalapeno, salt and lime juice. Stir, cover and place in refrigerator for at least for 2 hours or overnight.

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