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Lobster Ceviche with Yucca Chips Recipe

Ingredients

How to make it

  • Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil. Heat the oil to 350 degrees F. Fry the yucca in 2 batches until golden brown and crispy, about 2 minutes. Transfer to a paper towel lined platter and season lightly with salt.
  • Place a 1-gallon stockpot over high heat and fill with 2 quarts of water. Add the kosher salt and bring to a boil. When boiling, add the lobster tails to the pot and immediately turn off the heat. Let the lobster sit until just cooked through, about 8 to 10 minutes. Remove the lobster from the water and set aside to cool completely.
  • Once the lobster tails are cool, chop into 1/2-inch pieces and place in a medium non-reactive bowl. Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles. Refrigerate for 1 hour.
  • Add the tomato, avocado, chopped cilantro, and olive oil to the lobster mixture and stir to combine. Let sit at room temperature for 30 minutes before serving.
  • To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried yucca strips and cilantro leaves.
  • Courtesy of Emeril Lagasse on the foodnetwork website.

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