Lobster and Scallop Ceviche

Name: Lobster and Scallop Ceviche
Prep time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H40M0.000S
Yield: 8 servings
Ingredients: 1 1/2 cups cleaned Taylor bay scallops; 2 cups poached and sliced Maine lobster tail; 1/2 small red onion, halved and julienne; 2 scallions, sliced on the bias; 1 medium yellow pepper, halved and julienne; 1 medium green pepper, halved and julienne; 3 jalapeno chiles, seeded and diced; 2 tablespoons finely grated fresh ginger; 1/2 bunch freshly chopped cilantro leaves; 1/2 bunch freshly chopped fresh basil leaves; 1/4 bunch freshly chopped mint leaves; 1 whole lime, juiced; 1/2 navel orange, juiced; 1/2 lemon, juiced; 3/4 cup ketchup; 1/2 ancho chile (reconstituted and pureed); 1 cup canola oil; 1 cup toasted spiced pumpkin seeds, for garnish; Salt and freshly ground black pepper

Recipe courtesy of Michael Jacobs and Allan Fisher

Show: Food Network Challenge

Episode: Challenge: Big Bash Caterers

Lobster and Scallop Ceviche

0 Reviews

Level: Advanced
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

415

Total Fat

36

Saturated Fat

4

Carbohydrates

15

Dietary Fiber

3

Sugar

7

Protein

13

Cholesterol

49

Sodium

441

Total: 1 hr 40 min
Prep: 40 min
Inactive: 1 hr

Level: Advanced
Yield: 8 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 8 servings

Calories

415

Total Fat

36

Saturated Fat

4

Carbohydrates

15

Dietary Fiber

3

Sugar

7

Protein

13

Cholesterol

49

Sodium

441

Total: 1 hr 40 min
Prep: 40 min
Inactive: 1 hr

Ingredients

1 1/2 cups cleaned Taylor bay scallops

2 cups poached and sliced Maine lobster tail

1/2 small red onion, halved and julienne

2 scallions, sliced on the bias

1 medium yellow pepper, halved and julienne

1 medium green pepper, halved and julienne

3 jalapeno chiles, seeded and diced

2 tablespoons finely grated fresh ginger

1/2 bunch freshly chopped cilantro leaves

1/2 bunch freshly chopped fresh basil leaves

1/4 bunch freshly chopped mint leaves

1 whole lime, juiced

1/2 navel orange, juiced

1/2 lemon, juiced

3/4 cup ketchup

1/2 ancho chile (reconstituted and pureed)

1 cup canola oil

1 cup toasted spiced pumpkin seeds, for garnish

Salt and freshly ground black pepper

Directions

In a large bowl, combine all vegetable and protein ingredients and mix well. Season to taste. In a blender combine all the rest of the ingredients, including the liquids and herbs, reserving some of the cilantro for a garnish. Pour mixture over vegetable-protein mixture and marinate for up to 1 hour in a refrigerator. Right before serving add the extra cilantro and season again. Garnish with pumpkin seeds.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

Lobster and Scallop Ceviche

Lobster and Scallop Ceviche

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