Recipe For Lobster Ceviche

"Lobster Ceviche"
Lobster Ceviche

It is September, and the start of a very busy month for me. Dave and I are heading to France this month which means scheduling my blog posts for while we are away. This in turn means making a few things in advance, and finding the words for posts when maybe the inspiration is not quite striking. A while back I had a plethora of reviews for my Wednesday posts and now I have run out of them. This is a great excuse to eat out of course. I made this lobster ceviche in April and even though I had the photographs in the folder, I did not have the recipe typed up until today! That was also a busy time for us. Easter Friday fell the week before we were to leave for Wales and we spent the long weekend crayfishing, eating and organizing. I made this ceviche as a quick meal to enjoy in the last of the summer heat. We left for Wales on the Thursday and so a quick meal was perfect to help me save time on things that didn’t really need my full attention. If you are going to make this lobster ceviche be sure to get fresh lobster. There is many a debate on how to kill them humanely. We place them into fresh water and wait until they stop moving to know that they are dead. If we are going to steam them we place them into large pot which has a fair amount of sea water on the bottom. Once the water is boiling we add the whole crayfish and steam them for 9 minutes. If we are going to use the tails for other preparations, we remove the tail from the body and just steam the body as the head and claws make for a great meal. The food tract is then removed from the tail and we have tails ready for many uses. I usually freeze the tails for when we have visitors. In this instance I removed the flesh from the shell and we ate them the same day we caught them.

"Fresh Crayfish Ceviche"
Fresh Crayfish Ceviche

Lobster Ceviche
 
Ingredients
  • 2 lobster tails, sliced medium thickness
  • Zest and juice of 2 limes
  • Zest and juice of 1 lemon
  • 5mls olive oil
  • 15mls fennel fronds, chopped
  • 1 chilli, sliced
Method
  1. Layer the lobster onto a plate
  2. Mix together the rest of the ingredients and pour over the lobster
  3. Leave for 12 minutes before serving

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"Ceviche"
Ceviche

What I blogged:

"West Coast Rock Lobster Ceviche"
West Coast Rock Lobster Ceviche

Tandy

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30 thoughts on “Recipe For Lobster Ceviche

  1. Tandy–these pictures are stunning

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    1. Thank you Usha 🙂

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  2. Have a delightful time in France! I know you will be inspired by your trip. I have never had a dish like this and it looks so fresh and delicious.

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    1. Thanks BAM, I am so looking forward to it 🙂

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  3. HI Tandy, wow! what a fabulous recipe! A trip to France sounds exciting, have a wonderful time!
    cheri sharing the blog ♥ Red Lentil and Coconut Soup with Black Rice, Turmeric and GreensMy Profile

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    1. Thank you so much Cheri 🙂

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  4. Wow, lobster ceviche…looks delicious, my mouth is watering just by looking at the photos…yum!
    Have a great week Tandy 😀

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    1. Thank you so much for the compliment Juliana 🙂

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  5. yummy, that really looks very eatable. I bet you can’t wait to be off to France

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    1. I am starting to get excited 🙂

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  6. It is just barely September and I already feel like the month is slipping away. So many things scheduled! I hope you have a great trip to France.
    I’ve never had ceviche, but this looks delightful. Love the fennel in this recipe.
    Cindy @ Pick Fresh Foods sharing the blog ♥ Cornbread MuffinsMy Profile

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    1. Fennel is one of my favourite vegetables to eat with any seafood 🙂

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  7. What a beautiful dish. It look so sumptuous. Well, have an absolutely wonderful trip, and I look forward to hearing about your travels upon your return!

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    1. Thanks for the compliment and the wishes 🙂

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  8. Your lobster just has stunning visual appeal, although I confess I have never actually tried lobster before! But others have told me it’s absolutely delicious so maybe it’s time to give it a whirl. Heading to France for Fall sounds lovely =)
    Laura @ Raise Your Garden sharing the blog ♥ The Return of the MonarchsMy Profile

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    1. Thank you so much for the compliment Laura 🙂

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  9. This lobster ceviche looks amazing, Tandy! Love the flavours!

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    1. Thank you Jess 🙂

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  10. I’m a big ceviche fan, but have never had lobster ceviche… This looks SO good!! Sounds like September is going to be pretty fabulous for you!! 🙂

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    1. Thanks, this is sure to be a good month 🙂

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  11. How gloriously luxurious Tandy! And have a wonderful time in France. Will you be blogging it? If so, I’ll be eagerly looking forward to those posts 😀
    Lorraine @ Not Quite Nigella sharing the blog ♥ Fun Father’s Day Cupcakes!My Profile

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    1. I will be blogging as we go along Lorraine 🙂

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  12. Complete YUM! I’d love to try this.

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    1. Hope you do Misky!

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  13. Why don’t you take a little break from blogging while you are away?
    Have a lovely day.
    🙂 Mandy xo

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    1. I don’t blog here while we are away, but I do schedule posts to keep the blog ‘alive’ 🙂

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  14. Mouthwatering food. Stunning, stunning photos!

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    1. Thank you so much Cindy 🙂

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  15. Oh, yes – Tandy and I was just given a crayfish today now I know what I am going to do with it:) Thanks for a great recipe.
    Rachel (Rachel’s Kitchen NZ) sharing the blog ♥ Hawke’s Bay Free Range Organic ChickensMy Profile

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    1. Hope you enjoyed it Rachel 🙂

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