Commissioner Adam H. Putnam


Spiny Lobster and Wild Shrimp Mango Ceviche



Preheat a stove top grill plate over high heat. When the grill is hot; spray lightly with non-aerosol olive oil spray to prevent sticking. Spray the lobster tail meat with oil and season with salt, pepper, and chile powder. Grill the lobster tail, meat side down for 5 minutes; turn over and cook shell side down for 5 minutes. Remove tails from grill and set aside to cool. Once cool, take the lobster meat out of the shell and cut into small pieces. Season grill surface with non-aerosol oil spray and cook shrimp for 5 minutes or until just firm. Remove from grill and set aside to cool completely.

Combine lobster and shrimp in a medium bowl. Pour the citrus juices over seafood and add the onions, tomatoes, cilantro, Serrano pepper, mango, ketchup, olive oil, hot pepper sauce, salt and pepper. Toss gently to blend flavors; cover and refrigerate 4 hours. To serve, drain the juice and gently toss mixture. Arrange on salad greens on individual plates or in a large serving dish. Garnish with fresh avocado slices, lime wedges and blue corn chips.


4-6 appetizer servings

Nutritional Value Per Serving

Calories 347, Calories From Fat 75, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0g, Cholesterol 170g, Total Carbohydrates 45g, Protein 30g, Omega 3 Fatty Acid 0.46g

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