Lobster Ceviche
Lobster Ceviche. Nothing beats lobster on a summer Saturday. And today we’re doing it ceviche style filled with avocado, tomatoes, bell pepper, jalapeños, and lime juice served alongside crispy wonton chips and of course some margs. Because you can’t do ceviche without margs ;)) !! Cheers to summer Saturday’s guys !!
Is there anything not to love about summer Saturday’s?! I mean they are seriously my favorite especially summer Saturday’s at the beach with the perfect beachy dinner and the perfect beachy cocktail. Tonight were doing a super fun, super summery, and super delicious ceviche. The possibilities are pretty much endless when it comes to ceviches, but this one has got to be my new favorite.
We have been super into lobster this summer. It’s honestly ones of those foods that has summery written ALL over it. And it always makes think of warm beach weekends in the middle of summer. Since we have been making a lot of lobster dishes, we have to start getting more creative. We’ve done the lobster roll, done the pasta dish, what else could there be? And that’s when I thought of the lobster ceviche.
This ceviche is loaded with colorful veggies. You’ve got the tricolored cherry tomatoes, the avocado, the yellow bell pepper, the jalapeño. Then all that chunky lobster meat. And served alongside crispy wonton chips. I mean guys, it doesn’t just much better when you’re using crispy fried wonton wrappers to dunk in all those delicious ceviche ingredients.
I will definitely be making some more ceviches this summer. I love how fun they are and the best part…how easy they are. This one is simple, but made a little fancier with the lobster. And you cannot forget to have margaritas with these types of dinners. They just go so perfectly. And if you’re looking for the perfect marg recipe, head over to the drinks section of our blog to find our favorite recipe for classic margs !!
Cheers to the first of many summer Saturday’s guys !! How are you celebrating ?!
Ingredients
two 1 1/2 pound whole lobsters; steamed
1 yellow bell pepper; diced
1 jalapeño; diced
1 avocado; diced
10 ounces cherry tomatoes; halved
juice of 1 lime
salt and pepper
wonton wrappers
1 cup canola oil for frying
Directions
Remove the meat from the lobsters and cut into chunks.
In a large bowl, add the pepper, jalapeño, avocado, tomatoes, and lobster meat. Add the lime juice. Season with salt and pepper. Toss to combine.
Heat the canola oil in a medium skillet until very hot. Fry one wrapper at a time until golden on one side. Flip over and fry for an additional 10 seconds.
Serve ceviche alongside fried wonton wrappers for dunking.
