Lobster Seviche – We Love God!

So deeply planted are the roots of human corruption, that even after we are born again, renewed, “washed, sanctified, justified,” and made living members of Christ, these roots remain alive in the bottom of our hearts, and, like the leprosy in the walls of the house, we never get rid of them until the earthly house of this tabernacle is dissolved. Sin, no doubt, in the believer’s heart, has no longer dominion. It is checked, controlled, mortified, and crucified by the expulsive power of the new principle of grace. The life of a believer is a life of victory, and not of failure. But the very struggles which go on within his bosom, the fight that he finds it needful to fight daily, the watchful jealousy which he is obliged to exercise over his inner man, the contest between the flesh and the spirit, the inward “groanings” which no one knows but he who has experienced them - all, all testify to the same great truth, all show the enormous power and vitality of sin. Mighty indeed must that foe be who even when crucified is still alive!

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
	Caribbean	Appetizer	8	Servings

INGREDIENTS

		Salt to taste
6		Lobster tails, I assume Rock
		lobster will do
2	qt	Fresh orange juice
1/2	c	Fresh lime juice
1/3	c	Tequila
1/2	c	Chives, finely chopped
		Salt to taste
2	T	Chopped chives
		Sesame bread sticks

INSTRUCTIONS

Bosley John <bosley_john@smtpmac.bah.com>  I'm posting here five
recipes for seviche/ceviche as published in the  Food section of
Wednesday's Washington Post. The article included all  the standard
warnings about parasites, etc. but we've been over all  that already,
and the article didn't have anything new to add to our  prior
discussion so I'll skip all that and post just the recipes.  Also you
will note that the chile content of these recipes is minimal  or even
noted as "optional"!!??? (The Post also spells the word for  the fruit
"chili;" it's getting so the concept of "literate  journalist" is
almost a contradiction in terms...) Well, I reckon all  of us know what
needs to be added in each case--or we can do some  trial and error
adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE",  "OLD ANGLER'S INN
SANTA FE SHRIMP SEVICHE", "ROOF TERRACE RESTAURANT  CARIBBEAN SEAFOOD
ESCABECHE", and "MUSSEL SEVICHE".  Recipe from "a hotel in Acapulco."
8 servings.  To prepare lobster, bring 2-3 quarts of water and salt to
a boil in a  saucepan. Add lobster tails and boil for 15 minutes. Cool
slightly in  cooking water, remove and shell tails. Shred meat.
Combine orange and lime juices, tequila, chives, and salt. Pour over
lobster and refrigerate for 2 hours. To serve, spoon seviche into
individual bowls and garnish with chives. Serve with bread sticks.
CHILE-HEADS ARCHIVES  From the Chile-Heads recipe list.  Downloaded
from Glen's MM Recipe  Archive, http://www.erols.com/hosey.

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