Lobster Ceviche Recipe with Cherry Tomatoes and Kaffir Limes. Ceviche, also called cebiche, or seviche a dish made of fresh diced raw seafood that pickled or cured in a citrus juices with addition of chopped chillies, onions and among other seasoning. Ceviche is popular appetizer in Central and South America region and considered as Peru national herrittage dish. Ceviche is mostly made of raw fish fillet like tuna, salmon, Chilean seabass or other white flesh fishes, but it’s can also be substitude with any kind of seafood like shrimp, squid, scallops and also lobster tail meat. I’m such a fanatic fans of lobster, i’ve made French Style Lobster Thermidor Recipe, Roasted Lobster with Brown Butter, Garlic, Ginger and Soy Sauce Glaze Recipe, Chinese Style Lobster with Sweet and Sour Chili Sauce Recipe, Japanese Style Lobster Miso Soup Recipe, French Style Butter Poached Lobster with Fennel & Herbs, Italian Style Spicy Lobster Pasta with Cherry Tomato, Chilli and Garlic Greens, and Balinese Style Grilled Lobster with Spicy Chilli Sauce Recipe; none of the list of lobster recipe using raw lobster meat, i guess this lobster ceviche is worth to try.
Lobster ceviche with cherry tomatoes recipe is pretty American style since i add some chillies, finely chopped onions and served it with corriander leaves. Instead of using cooked lobster like commonly lobster ceviche recipe on the internet, i just blanched my lobster on a boiling Homemade Bouquet Garni infused water. I’m not attemt to cooked the lobster, but i guess i had to do this since peeling lobster tail meat without prior blancing could be such a big mess and not that easy to do, beside that, blanching could sterilized the lobster shells. To prevent the remaining blanching heat cooked the lobster meat, i dip the blanced lobster in a large ice bath to suddently lower the temperature and stop the cooking process, remember that warm uncooked meat is the best inviroment for bacteria to growth too.
Making lobster ceviche and any other uncooked raw seafood dish is sounds intimidating to almost amateur cook, not exception for myself. I guess it’s slightly challanging; but first, you should really know how to handle the raw lobster tail meat properly. The first and the key of the safe and also delicious lobster ceviche is the freshness of the lobster meat. I guess it’s preferred the live lobster rather than the frozen, but if you can access the live lobster at least choose the ‘sashimi grade’ which is usually vaccum packed frozen lobster tail meat in a gourmet store. Freshly cought lobster for making ceviche is quite bargaining, as long as you make sure it’s really fresh. Never even thought to use the died lobster in a traditional or even worst in a supermarket that probably laying there more than hours. Once you’ve got the lobster, you need to clean and wash all the equipments to making the lobster ceviche, including your hands. Keep all the ingredients in a cold temerature between 0° C to 4° C, which means refrigerate right after you cut the lobster meat. For savety reason, i didn’t recommend raw lobster ceviche for a pregnant woman because her fetus (unborn baby) are at risk if she eats raw or undercooked seafood, considering that raw seafoods are possibly and more likely contain parasites or bacteria than foods made from cooked seafood.
I’m making my homemade lobster ceviche and cherry tomatoes with a relatively medium size spinny lobster weighed about 350 grams. I purchased the live spinny lobster from Iane Fish Market that located on Jl. Kebagusan dalam I no.42, Pasar Minggu, South Jakarta. Iane fish market is a trusted live seafood distributor that provide many kinds of seafood, including many kinds of lobster, slipper lobster, coral trout, mouse grouper, mud grouper and many more. One thing for sure, they provide it with much more bargain price tag rather than fancy seafood restaurant. For the cherry tomatoes, i use tri color cherry tomatoes; green, red and yellow cherry tomatoes that quite pleasant for eyes. I didn’t sure if it’s from different species but i guess the green ones is the raw state of either of the red nor the yellow cherry tomatoes.
To made my lobster ceviche special even more, i’m using local kaffir limes called jeruk junggaor asam jungga, an endemic Varieties of kaffir limes that grown in North Sumatra and you know what, i’m feeling so damn lucky since my causin flow it away with her from our Bataknese descent land. For the record, asam jungga or jeruk jungga is pretty damn pricey in Jakarta, especially for the bataknese people since authentic Arsik or Naniura using it. Jeruk jungga or asam jungga could be worth about IDR 7.000-15.000 (70¢- 1.50¢ USD) for each of it. The distict different of jeruk jungga and common kaffir limes is the thickness of the skin; jeruk jungga got much more thinner than kaffir limes. The limes pulp within the ceviche is a great touch too, bursting sourness when you blast the pulp out while chewing the succulent lobster meat.
The authentic lobster ceviche made of raw lobster tail meat, but i guess the term raw is not fully truth since the meat protein is denaturated with the additional of acid liquid which is lime juice. Lime juice is actually citric acid could break the bridge or chain of protein amino acid in the lobster meat and turn it out into opaque, just like a process of denaturation by heat or cooking. Beside that crappy chemistry, citric acid or low Ph liquid could kill several kind of bacteria and parisites, not all but i guess it’s fine because many people didn’t get died of it anyway. Traditionaly, lobster ceviche was marinated for about three to five hours, but i gess some restaurant just made it after the order comes. Lobster ceviche usually served with Homemade Crispy Tortilla Chips or Homemade Toasted Bruchetta.
Lobster Ceviche Recipe with Cherry Tomato and kaffir Lime:
- 1 medium size live lobster (about 300-500 grams)
- 150 grams cherry tomatoes (green, yellow and red cherry tomatoes), thinly slice
- 2 Jeruk Jungga or Asam Jungga (Kaffir Limes), juiced one and a half of it and carefully pulped the rest of it
- 1 shallot, finely chopped
- 1/2 tbsp light olive oil
- 1 tsp salt
- 1/4 tsp sugar or honey
- 1/2 tsp freshly ground black peppercorn
- 2 tbsp minced cilantro or flat leaf parsley leaves
- 2 bird eye chillies #optional
- 1 Homemade Bouquet Garni
How to Make Lobster Ceviche with Cherry Tomatoes:
- Bring a pot of salted water containing bouquet garni to a boil. Add the lobsters and blanch it until the shell turning red for about 1 minute. Transfer the lobsters to an ice bath to stop the cooking process.
- Once the lobsters are cool enough to handle, twist the tail and away from the head to seperate them.
- Remove the lobster meat from the tail, remove the middle vein and thinly slice the lobster meat into bite size. Put it in a clean airthight container and put it directly to freezer.
- I recommended to freeze it for about 1 hour before adding the rest of the ingredients.
- Combine the lobster tails with lime and the rest of the ingredients, chill it for up to 5 hours.
- Serve the lobster ceviche with cherry tomatoes chilled with Homemade Crispy Tortilla Chips or Homemade Toasted Bruchetta
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