Lobster Ceviche with Limestone Lettuce

Lobster Ceviche with Limestone Lettuce
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

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
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.