Lobster and Shrimp Ceviche

I received a wonderful book from the Penguin Random House Company called “The Great Shellfish Cookbook” by Matt Dean Pettit and it couldn’t have come at a better time for me. I have always wondered what it takes to cook wonderful seafood dishes and Matty delivers just that! Wonderful seafood dishes with an explosion of taste. If you are looking to diversify your repertoire of seafood recipes look no further! This cookbook contains all you need to know about purchasing, cooking preparing and storing shellfish.

The recipes are diverse and the pictures are beautiful. I went from knowing very little to feeling very confident with preparing shellfish for my guests. Matt does a wonderful job introducing home cooks to the wonderful world of shellfish, a must have for anyone curious about cooking shellfish. I made the Lobster and Shrimp Ceviche, this recipe is light and simple to make, delicious and so refreshing! I had no idea that citrus juice would actually cook the seafood! What a great idea, that way the meat never gets over cooked. I used less cilantro in this recipe as I am not a huge fan, but didn’t want to leave it completely out as it lend to the flavour of this dish.

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RECIPE 

• Name: Lobster and Shrimp Ceviche

• Servings: 4

INGREDIENTS

• 1 live lobster or 2–3 frozen lobster tails, 11/2 lb/680g, thawed

• 1/2lb medium raw shrimp, weighed then peeled, 225g

• 1 medium red onion thinly sliced

• 1 cup halved cherry tomatoes 250mL

• 1/2 english cucumber sliced

• 1/4- inch thick and finely chopped mm

• 1/2 cup finely chopped cilantro 125mL

• Juice From 1 Lemon

• 1/4 cup fresh orange juice from 1 lime 60mL

• 1 tbsp extra-virgin olive oil 15mL

• Flaky sea salt and freshly ground black pepper

• Tortilla chips or Bibb lettuce for serving

INSTRUCTIONS

1. The key to a great ceviche is to always use the freshest ingredients possible. I love how fresh seafood smells just like ocean air and the sea! When I traveled to Chile, I visited a town on the coast called Viña del Mar. It was there that I had the best ceviche I’ve ever tasted. It’s been my goal to recreate that dish, and I think I’m very close!

2. If using live lobster, place it in the freezer for approximately 20 minutes to put it into a catatonic state. Using a sharp knife, pierce directly through the top of the lobster’s head (this will kill it instantly) and run the knife down through the centre of the lobster’s body to split it into two. Using kitchen shears or a sharp knife, remove the meat and rinse it thoroughly under cold, running water. Finely chop the lobster meat. If using thawed, frozen lobster tails, remove the meat and finely chop it.

3. Roughly chop the shrimp.

4. In a large mixing bowl, mix together the lobster meat, shrimp, onions, tomatoes, cucumbers, cilantro, citrus juices, olive oil, and salt and pepper to taste to combine the flavours and allow the citrus to cook the meat. Cover the bowl tightly with aluminum foil or plastic wrap, and refrigerate for 1 1/2 to 2 hours. The lobster and shrimp will be opaque and firm.

5. Remove the bowl from refrigerator and drain off any liquid. Serve the ceviche with tortilla chips, or use Bibb lettuce to make lettuce wraps.

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DISCLAIMER

I was not compensated for my review and the options in this blog are mine all mine. I was given a review copy of this cookbook from Penguin Random House Company.

• “Excerpted from The Great Shellfish Cookbook: From Sea to Table More than 100 Recipes to Cook at Home by Matt Dean Pettit. Copyright © 2018 Matt Dean Pettit. Photography copyright © 2018 Ksenija Hotic. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.”