Adrian Leon's Mango Lobster Ceviche

"Fresh lobster meat gets a boost of flavor when it is marinated in fresh lemon juice, lime juice, pureed mango and hot habanero sauce. Serve in a martini glass for an elegant presentation."
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Ingredients

30 m servings 195 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 195 kcal
  • 10%
  • Fat:
  • 7.7 g
  • 12%
  • Carbs:
  • 15.4g
  • 5%
  • Protein:
  • 16.7 g
  • 33%
  • Cholesterol:
  • 80 mg
  • 27%
  • Sodium:
  • 315 mg
  • 13%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Directions

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  1. Mix lime juice, orange juice, SPLENDA(R) Granulated Sweetener, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
  2. Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
  3. Remove shell and cut meat into small pieces.
  4. Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
  5. Serve in a martini glass and garnish with corn tortilla chips.

Footnotes

  • Note
  • Serving Size: 3/4 cup ceviche

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I can't find words for this. lovely

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