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. Get the recipe for Lobster Ceviche with Limestone Lettuce ». Nicole Franzen
SHARE

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.

Lobster Ceviche with Limestone Lettuce Lobster Ceviche with Limestone Lettuce
A diverse mix of flavors inspires a deliciously tender lobster dish.
Yield: serves 4

Ingredients

  • 1 clove garlic, peeled and minced
  • ½ tsp. ají panka (Peruvian chile paste)
  • ½ powdered ginger
  • ½ freshly ground black pepper
  • ¼ cups 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 ½” pieces and chilled
  • 12 very small bibb lettuce leaves
  • ½ small red onion, peeled and very thinly sliced
  • 3 cherry tomatoes, stemmed and quartered
  • 3 sprigs fresh cilantro plus 12 fresh cilantro leaves

Instructions

  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.

MORE TO READ