Course: Appetizer or light lunch
Serves: 2-4pp
Ingredients:
2 one pound lobsters, cooked and shelled. Meat cut into large pieces, claws intact.
8 Giant prawns, shelled, cooked and cut into chunks
4 Giant scallops, raw. 2 cut into small cubes, 2 whole
1 Avocado cut into small cubes
Juice from two limes
1 Tbsp. chili flakes
2 Tbsp. finely chopped cilantro, plus a couple of extra leaves for decoration
2 ears of corn, cooked and cut in half
Fine sea salt to taste
Cayenne pepper for decoration
Olive oil for drizzling
Method
Place all the ingredients except the corn & cayenne pepper into a large bowl and combine well.
Season with salt to taste, cover with plastic wrap and let marinate in the refrigerator for at least one hour. (Longer is better!)
Assembly
If serving two persons, divide the ceviche into two equal portions in large, low soup bowls.
Garnish with 2 halves of corn, the cilantro leaves a sprinkle of cayenne pepper and a drizzle of olive oil.
If serving 4 persons, do the same as above dividing the ceviche into 4 and use nice small bowls,
then cut each half of corn into two… follow the rest of the instructions above.
Recipe courtesy of Jump Into My Kitchen®