E.Ceviche with Maine Lobster
Submitted by: Chef Rob Evans, Hugo's Restaurant, Portland, ME
Serving Information
(12 Hors d'œuvre portions)
INGREDIENTS:
2 raw Maine lobster tails cut into bit-size pieces
8 Tablespoons lemon juice
4 Tablespoons lime juice
8 Tablespoons orange juice
1 teaspoon soy sauce
1 teaspoon minced ginger
1 teaspoon minced garlic
1/8 cup chopped cilantro
1/8 cup thinly sliced scallion
1 teaspoon Sriracha hot sauce
DIRECTIONS:
1. Strain citrus juices
2. Add ingredients and whisk together
3. Pour over Maine lobster and chill for 1 hour.
4. Fold in scallion & cilantro
5. Serve chilled
