| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Grains | Hot, Seafood, Toohot | 6 | Servings | |
INGREDIENTS
| 2 | c | Cleaned and diced fresh |
| Conch, or frozen thawed | ||
| 2 | c | Diced poached spiny lobster |
| about 2 lobsters | ||
| 1/2 | Red onion, diced | |
| 3 | Scallions, sliced on the | |
| Diagonal | ||
| 1/2 | Red pepper, diced | |
| 1/2 | Yellow pepper, diced | |
| 1/2 | Green pepper, diced | |
| 1/2 | Papaya, peeled seeded and | |
| Diced | ||
| 2 | To 4 jalapeno or Serrano | |
| Peppers, chopped finely | ||
| seeds optional | ||
| 1/2 | Chopped fresh cilantro | |
| 1/2 | Chopped fresh basil | |
| 1/2 | Chopped fresh mint leaves | |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 9
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 2.2mg
Potassium: 119.4mg
Carbohydrates: 6g
Fiber: <1g
Sugar: <1g
Protein: <1g