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Lobster Seviche

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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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