Cold Cracked Lobster Ceviche
A Peruvian-style ceviche where lime juice, coconut milk, ginger, and herbs gently cure cold-cracked lobster meat.
- Prep
- 10 min
- Cook
- 120 min
Lime juice, coconut milk, ginger, and herbs gently cure cold-cracked lobster meat into a bright, no-cook ceviche. Plan ahead — the meat needs at least two hours to marinate.
Method
Directions
-
1
Cut your drained lobster into smaller bite-size pieces — claws should be quartered and knuckles should be cut in half. Place in a non-reactive metal or glass bowl.
-
2
Combine the lime juice, fish sauce, simple syrup and coconut milk and pour over the lobster meat.
-
3
Add the remaining ingredients and mix well. Season to taste with salt.
-
4
Cover the mixture and let marinate in refrigerator for a minimum of two hours or up to overnight.
-
5
Serve chilled. We recommend enjoying this with something crunchy for dipping such as a tortilla chip, chicharon or rice cracker.
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