Lobster & Conch Ceviche
by Chef Laura Dreaver
Key Largo Conch House, mm 100.2, Oceanside, Key Largo 305-453-4844
www.KeyLargoCoffeeHouse.com
Makes 8 orders
Ingredients
1 ½ lbs. #1 cleaned conch, diced
2 6-8 oz. Florida lobster tails, diced
2 medium red onions, finely diced
4-5 Serrano peppers, diced
25 Key Limes
6 tomatoes, diced
1 bunch fresh cilantro, chopped
6 green onions, diced
Salt & pepper, to taste
Tabasco, dash
Preparation:
1. Mix the lime juice, conch, and lobster
in a bowl. Marinate for 3 hours.
2. After 3 hours mix all other ingredients
with the conch and lobster mixture,
add salt, pepper, and Tabasco to taste.
3. Chill and serve with tortilla chips.