Ingredients

3 ounces lime juice
1 spiny lobster tail , de-shelled , deveined , cleaned , thinly sliced
kosher salt
3 ounces julienned tomatoes
2 ounces coconut cream
2 ounces coconut milk
1/4 teaspoon crushed red pepper flakes
1 pinch sugar
1 cup vegetable oil
1 green plantain , cut into 4 pieces
Spiny Lobster Ceviche is a popular dish in Latin America and the Caribbean. It is a citrus-marinated seafood dish that is typically served as an appetizer or light meal. This recipe includes coconut milk and plantains to give it a unique and delicious twist. Spiny Lobster is an excellent source of protein, while the plantains add an extra dimension of texture and flavor.

Instructions

1.In a bowl, mix the sliced spiny lobster with lime juice and salt.
2.Cover the bowl and refrigerate for 20 minutes.
3.In a separate bowl, mix the julienned tomatoes, coconut cream, coconut milk, red pepper flakes, and sugar.
4.Set aside.
5.In a frying pan, heat the vegetable oil over medium-high heat.
6.Once the oil is hot, add the plantain pieces and fry for a few minutes until golden brown.
7.Remove the plantains from the pan and set them on paper towels to drain excess oil.
8.In a serving dish, assemble the spiny lobster, tomato mixture, and plantain pieces.

PROS

This Spiny Lobster Ceviche recipe is light, refreshing, and perfect as an appetizer or light meal.

The combination of lime juice, coconut milk, and plantains creates a unique and delicious flavor profile.

CONS

Spiny Lobster can be expensive and difficult to find in some areas.

Consuming raw spiny lobster can also carry some risks.

HEALTH & BENEFITS

This Spiny Lobster Ceviche recipe is packed with protein and healthy fats.
It also includes a good amount of vitamin C from the lime juice.
Coconut milk is also known for its antioxidant and anti-inflammatory properties.

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