This ceviche comes from the tropical region of the Yucatán, on the Caribbean coast of Mexico. Gently steamed lobster meat is marinated in a lush, tasty blend of coconut milk, citrus juices, chiles, and ginger. It is perfectly paired with a colorful pico do gallo made with mango, red onion, bell pepper, cilantro and mint. Each portion may be divided in half for 12 appetizer portions. From “Mod Mex,” by Scott Liquist, serves 12 as an appetizer or 6 as an entree
Ingredients
CEVICHE
3/4 cup canned coconut milk
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup rice vinegar
1 tablespoon Thai or Vietnamese fish sauce
1/2 habanero chile, seeded, membrane removed, and cut lengthwise
1 tablespoon peeled and chopped fresh ginger
Kosher salt
6 (1-pound) lobsters
MANGO PICO DE GALLO
2 cups diced mango
1 cup diced red onion
1/2 cup diced red bell pepper
1/2 cup diced poblano chiles
1 habanero chile, seeds and membranes removed, diced
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped fresh mint leaves
2 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lime juice
1 tablespoon honey
1 teaspoon kosher salt
2 green plantains, peeled, thinly sliced lengthwise and fried, for garnish
Directions
Make the ceviche: In a nonreactive bowl, mix all ceviche ingredients except lobster, season with about 1 teaspoon of salt or to taste, cover and refrigerate.
Meanwhile, in a large pot, bring at least 6 quarts salted water to a rolling boil. Add lobsters, cover pot, return water to boil and cook 7 minutes more, or until the shells are bright red. Do this in batches if pot is not large enough to accommodate all of the lobsters. Remove lobsters, wrap each in aluminum foil, let cool. Cut lobsters in half down the back and remove tail meat. Reserve tails shells. Break off claws and knuckles, crack shells and remove meat. Chop meat into bite-size pieces.
Make the pico de gallo: In a medium-size bowl, stir all ingredients and set aside.
In a medium-size mixing bowl, combine lobster meat with other ceviche ingredients. For an appetizer, put lobster tail shell in the center of each chilled plate and fill with lobster. Garnish with mango pico de gallo and crispy fried green plaintain ships, and serve.
Wine ideas:
Albariño will be able to handle the acid of the ceviche, the richness of the coconut milk and the tropical opulence of the mango pico de gallo. As Laxas, Condes de Albarei and Fillaboa will work well, for under $20.
Tara Q. Thomas
