Update my dinner status, I'm making this tonight.
Servings: 6 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
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 basil
- 1/2 bn Chopped fresh mint leaves
- 1 tb Grated fresh ginger
- 1/2 Lime, juiced
- 1/4 c Rice wine vinegar
- pn Habanero powder (optional)
- Salt and pepper to taste
- 1/2 bn Chopped fresh cilantro
- 1/2 c Extra virgin olive oil
Preparation
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
