Conch And Lobster Ceviche

Recipe Ingredients

2 cups	292g / 10oz	Cleaned and diced fresh conch
		(or frozen, thawed conch)
2 cups	292g / 10oz	Diced poached spiny lobster
		(about 2 lobsters)
1/2		Red onion - diced (small)
3		Scallions - sliced on the diagon
1/2		Red pepper - diced (small)
1/2		Yellow pepper - diced (small)
1/2		Green pepper - diced (small)
1/2		Papaya - peeled, seeded, (small) and diced
2		Jalapeno or Serrano peppers - chopped finely, seeds optional
1/2		Chopped fresh cilantro
1/2		Chopped fresh basil
1/2		Chopped fresh mint leaves
1 tablespoon	15ml	Grated fresh ginger
1/2		Lime - juiced
1/4 cup	59ml	Rice wine vinegar
1/2 cup	118ml	Extra-virgin olive oil
		Salt to taste
		Freshly-ground black pepper - to taste
1		Habanero powder - optional

Recipe Instructions

In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings.

Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

This recipe yields 6 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6314 broadcast 01-13-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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