Recipe courtesy of Susie Jimenez
Episode: Iron Chef
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Lobster Ceviche
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy
Total:
2 hr 10 min
Prep:
30 min
Inactive:
1 hr 30 min
Cook:
10 min
Yield:
6 servings
Level:
Easy

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

In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour. 

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

Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

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