Lobster and Scallop Ceviche

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By Chef Irv Miller

Serves 2-4

1. 1¼ lb. live Maine lobster
2. 4 sea scallops U-10
3. 2 pink grapefruit, peeled and segmented
4. 2 naval oranges, peeled and segmented
5. 4 limes, all juiced and reserve the zest of one
6. 3 Tbl cilantro, rough chopped
7. ¼ of a red onion, thin slice
8. 1 ripe mango, diced small
9. 2 Jalapenos, minced
10. ½ red sweet pepper, diced fine
11. 3 tsp extra virgin olive oil
12. 1 tsp pomegranate seeds
13. to taste kosher salt
14. to taste cracked black pepper
15. 1 Yucca root, peeled, sliced, then fried crisp
16. 1 Plaintain chip, sliced thin, then fried crisp

Method

1. Steam the lobster for 8 minutes, and then place whole lobster in ice water for 5 minutes.
2. Remove from water then crack, remove and discard shells.
3. Using a slicing knife, slice the tail meat and claws into thin medallions. Set aside.
4. Remove the side muscle from the uncooked scallops and slice each scallop into ¼ -inch thick medallions. Set aside in a mixing bowl.
5. Combine the remaining ingredients in a separate small mixing bowl. 
6. Pour mixture over scallops and gently combine being careful not to break scallop medallions.
7. Let ceviche sit for 2 hours before serving.
8. Just before plating, arrange cut lobster onto dish and alternately shingle with the scallop medallions, and then spoon mixture over them.
9. Serve with homemade fried yucca and plantain chips or store bought vegetable chips.

Recipe compliments of Jackson’s Restaurant, Pensacola, Florida
www.JacksonsRestaurant.com