Lobster Ceviche with Limestone Lettuce
This recipe, which came from noted chef Nobu Matsuhisa, is typical of the cross-cultural innovations that made him such a success. Limestone is another name for bibb or boston lettuce.
1 clove garlic, peeled and minced
1⁄2 tsp. ají panka (Peruvian chile paste)
1⁄2 tsp. powdered ginger
1⁄2 tsp. freshly ground black pepper
1⁄4 cup fresh lemon juice
2 pinches salt dissolved in 2 tbsp. water
1 tsp. yuzu juice
2 tsp. soy sauce
Meat from 1 boiled 2-lb Maine lobster, cut into 1⁄2"
pieces and chilled
12 very small bibb lettuce leaves
1⁄2 small red onion, peeled and very thinly sliced
3 cherry tomatoes, stemmed and quartered
3 sprigs fresh cilantro plus 12 fresh cilantro leaves
1. Whisk together garlic, ají panka, ginger, pepper, lemon juice, salted water, yuzu juice, and soy sauce in a medium bowl. Add lobster meat to dressing and toss to combine.
2. Arrange 3 of the lettuce leaves on each of four chilled salad plates. Divide lobster meat among lettuce cups. Place a small tangle of onions and 1 tomato quarter on top of each serving of lobster. Spoon a little of the dressing over top of lobster and into each lettuce cup. Mince cilantro sprigs, sprinkle on top of onions and tomatoes, then top with cilantro leaves. Garnish each plate with thinly sliced peeled daikon, if you like.