Cold Cracked Lobster Ceviche

Method

Directions

1. 1
   Cut your drained lobster into smaller bite-size pieces — claws should be quartered and knuckles should be cut in half. Place in a non-reactive metal or glass bowl.
2. 2
   Combine the lime juice, fish sauce, simple syrup and coconut milk and pour over the lobster meat.
3. 3
   Add the remaining ingredients and mix well. Season to taste with salt.
4. 4
   Cover the mixture and let marinate in refrigerator for a minimum of two hours or up to overnight.
5. 5
   Serve chilled. We recommend enjoying this with something crunchy for dipping such as a tortilla chip, chicharon or rice cracker.