| 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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