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
By 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
- 300 g (0.7lb) lobster tails frozen cooked
- 1 medium red onion
- 2-3 large lime juice
- 1 jalapeno pepper
- bunch of cilantro
- 2 cloves of garlic
- salt to taste
Instructions
- 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.
- 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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