The Good Life
with a Southern Drawl

Lobster, Shrimp and Fish Ceviche

By Amy Bailey — August 10, 2016

Anytime is a great time to enjoy ceviche, especially fall when freshly harvested scallops and inshore shrimp abound, and lobster is in season. The key ingredient to ceviche – fresh seafood, if you have that then you have the makings of one of the best meals of your life. And guess what you do not even have to cook it – that’s right the citrus of the lime juice does it for you. Here is my recipe for ceviche which combines lobster, shrimp and fish for an out of this world meal that is so fresh, so simple, and so good for you.

Lobster, Shrimp and Fish Ceviche

1 lb fresh white fish, this can be grouper, flounder, sea bass, scamp; diced into small cubes (traditional Peruvian fish to make ceviche is more pink in color, I like a more white fish, translucent and really what you need to ask for is what is the freshest.)

2 lobster tails, cut into small cubes

1/2 lb fresh shrimp, diced into small cubes (don’t hestitate to throw in scallops and crab too – just remember to adjust to lime juice levels as needed)

10 limes, juiced

1 1/2 tsp salt

1 1/2 tsp pepper

1 jalapeno, diced (optional, I like it spicy)

2 fresh tomatoes, diced

1/2 onion, diced

1 1/2 Tbsp olive oil

5 sprigs fresh cilantro, chopped

1 avocado, cubed

Salt and pepper to taste

Directions

  1. Place diced lobster, fish and shrimp in a bowl. Pour over lime juice and sprinkle in salt and pepper, and jalapeno (if you like) then toss together ingredients. Submerge the seafood completely, and refrigerate for at least 4 hours if not overnight. (I like to do this the day before and let it sit in refrigerate until ready to serve the next day.)
  2. 1 hour prior to serving, strain juices and add tomato, onion, olive oil. Stir and put back in refrigerator.
  3. Within 30 minutes of serving toss in cilantro and avocado, refrigerate until you are ready to eat.
  4. Serve with slices of fresh lime and tortilla chips. Garnish with more cilantro if you like.