Name: Conch and Lobster Ceviche
Ingredients: 2 c Cleaned and diced fresh; Conch (or frozen, thawed); 2 c Diced poached spiny lobster; (about 2 lobsters); 1/2 sm Red onion, diced; 3 Scallions, sliced on the; Diagonal; 1/2 sm Red pepper, diced; 1/2 sm Yellow pepper, diced; 1/2 sm Green pepper, diced; 1/2 sm Papaya, peeled, seeded and; Diced; 2 To 4 jalapeno or Serrano; Peppers, chopped finely; (seeds optional); 1/2 bn Chopped fresh cilantro; 1/2 bn Chopped fresh basil; 1/2 bn Chopped fresh mint leaves; 1 tb Grated fresh ginger; 1/2 Lime, juiced; 1/4 c Rice wine vinegar; 1/2 c Extra virgin olive oil; Salt and pepper to taste; pn Habanero powder (optional)

CATEGORY	CUISINE	TAG	YIELD
Seafood, Grains		Toohot, Hot, Seafood	6	Servings

INGREDIENTS

2	c	Cleaned and diced fresh
		Conch (or frozen, thawed)
2	c	Diced poached spiny lobster
		(about 2 lobsters)
1/2	sm	Red onion, diced
3		Scallions, sliced on the
		Diagonal
1/2	sm	Red pepper, diced
1/2	sm	Yellow pepper, diced
1/2	sm	Green pepper, diced
1/2	sm	Papaya, peeled, seeded and
		Diced
2		To 4 jalapeno or Serrano
		Peppers, chopped finely
		(seeds optional)
1/2	bn	Chopped fresh cilantro
1/2	bn	Chopped fresh basil
1/2	bn	Chopped fresh mint leaves
1	tb	Grated fresh ginger
1/2		Lime, juiced
1/4	c	Rice wine vinegar
1/2	c	Extra virgin olive oil
		Salt and pepper to taste
	pn	Habanero powder (optional)

INSTRUCTIONS

In a medium bowl, combine all ingredients and mix well.  Season to taste.
Marinate for about 3 hours in the refrigerator, tossing occasionally. Just
before serving, adjust seasonings.  Freeze stemmed glasses and fill with
ceviche.  Serve with a basketful of crispy corn chips.
Yield: 6 servings
TOO HOT TAMALES SHOW #TH6314

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