| Level: | Intermediate |
| Total: | 59 min |
| Prep: | 40 min |
| Inactive: | 4 min |
| Cook: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1/2 Maine lobster
- 1/2 pound clean, dry sea scallops
- 4 oranges, juiced
- 4 lemons, juiced
- 4 limes, juiced
- 1 Bermuda onion, sliced thin
- 2 small chopped tomatoes
- 3 tablespoons chopped fresh cilantro
- 1/2 small habanero
- 1/4 cup Spanish olive oil
- 1/4 cup ketchup
- Salt and freshly ground black pepper
- Avocado, for garnish
- Plantain chips, for garnish
Instructions
- Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, cut lobster into small pieces.
- Cut the cleaned scallops into thin slices. Combine scallops and lobster in a bowl. Pour the citrus juices over scallops and lobster. Add the onions, tomatoes, cilantro, habanero, olive oil, ketchup, salt, and pepper. Mix gently to coat the scallops and lobster. Cover the bowl tightly, refrigerate for 4 hours to “cook”.
- Drain the juice, and arrange on plates. Garnish with fresh avocado and plantain chips.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 304 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 38 g |
| Dietary Fiber | 8 g |
| Sugar | 20 g |
| Protein | 13 g |
| Cholesterol | 37 mg |
| Sodium | 985 mg |
Reviews
Awesome recipe! We often leave out the lobster and just use good scallops.
You must try this recipe! sooooo good!!!
this recipe reminds of the marinated conch in the cayman islands. had it with a family of 30, and we all loved it