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Lobster Ceviche

Author Jacqueline


  • 1 medium lobster tail shell split lengthwise.
  • 2 green onions light and dark green parts chopped
  • 3-4 small mild peppers chopped
  • 1 small shallot chopped
  • 1 lime juiced
  • Salt & Pepper


  • Heat a grill on high heat. Add the whole lobster tail, turn heat to medium low, and cook until meat is cooked about 75%, 5 minutes or so, turning halfway through. Remove from grill and allow to cool. Remove from shell, and chop meat into small pieces. Add to bowl. Add the green onions, shallot and peppers, and season with salt & pepper. Add the juice from the lime, toss to combine. Refrigerate for 15-30 minutes, to allow the lime juice to finish cooking the meat. Serve with crackers.