1. Skip to navigation
  2. Skip to content
  3. Skip to sidebar

Lobster ceviche

BT Toronto | posted Tuesday, May 31st, 2016

Cactus Club Cafe share a recipe for lobster ceviche. Make this recipe in two simple steps.

Makes: 4 servings


  • 1 jalapeno, chopped with seeds

  • 2 tbsp fresh ginger, chopped

  • ¼ cup lobster stock (use store bought, or fish stock if lobster stock is unavailable

  • 1 tbsp sugar

  • ½ cup lime juice, freshly squeezed

  • 1 (14oz) can coconut milk, unsweetened

  • 1 ½ lbs cooked lobster, cut into ¾ inch dice (see recipe below, or buy cooked lobster from a quality fish monger)

  • ½ red onion, thinly sliced into halfmoons

  • 2 tbsp green onions, sliced

  • 1 tbsp fresh chives, finely chopped

  • 3 tbsp cilantro leaves, finely chopped

  • ¼ cup red bell peppers, seeded and diced

  • ¼ cup yellow bell peppers, seeded and diced

  • 1 bunch watercress, leaves only


  1. Place jalapeno, ginger, lobster (or fish) stock, sugar, lime juice and coconut milk in a blender. Puree mixture until smooth.

  2. In a nonreactive bowl, toss lobster with the pureed mixture, then sprinkle with red onion, green onions, chives and cilantro.

  3. Divide the mixture evenly between four plates and garnish with bell peppers and watercress leaves. Serve with baked vegetable crisps.

  4. Drizzle with fine extra virgin olive oil.

    Courtesy Rob Feenie – Executive Chef, Cactus Club Cafe


Tags: , ,