Exotic Cuisine: Galapagos Spiny Lobster Ceviche Recipe

Today, June 28th, is National Ceviche Day! In honor of this quirky holiday, we’re bringing you one of the best ceviche recipes we’ve ever tried from Chef Angel Choez, executive chef aboard the M/Y Grace of Quasar Expeditions. Chef Choez says that “The best part of cooking aboard a yacht in the Galapagos is that the sounds and smells of the kitchen go in perfect harmony with the sounds and smells of the islands.” So please, be my guest - taste this delicious dish and let yourself be carried away to the Galapagos!

Galapagos Spiny Lobster Ceviche (Ceviche de Langostino de Galápagos)

Preparation time: 15 minutes to prepare, 3-4 hours to let sit.
Servings: 5

Note: Always use the freshest seafood possible. Make the ceviche the same day you purchase fresh seafood.

Ingredients
2 ½ lbs of Spiny Lobster tails (or regular lobster, shrimp or jumbo shrimp), cut into 1/2 inch pieces.
1/2 cup of fresh squeezed lime juice
1/2 cup of fresh squeezed lemon juice
1/2 of fresh red onion, finely diced
1 cup of chopped fresh seeded tomatoes
1 serrano chili, seeded and finely diced
2 teaspoons of salt
A dash of ground oregano
A dash of tabasco or a light pinch of cayenne pepper
Fresh cilantro
1 fresh soft avocado
Toasted corn kernels

Method
In a casserole dish, either Pyrex or ceramic, place the lobster, diced onion, tomatoes, chili, salt, tabasco, and oregano. Cover with lime and lemon juice and stir until all the ingredients are blended together.

Let sit covered in the refrigerator for an hour, then stir again, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for 2 to 3 more hours, giving time for the flavors to blend.

Note: During the marinating process the fish will change from pinkish and translucent, to whiter in color and opaque.

Serve with chopped cilantro on top and slices of avocado with toasted corn kernels on the side.

¡Buen provecho!