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Nutrition Facts
Serving Size 292 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 20
% Daily Value*
Total Fat 2.5 g 4%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 90 mg 30%
Sodium 340 mg 14%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 16 g
Protein 29 g
Vitamin A 40% Iron 10%
Vitamin C 190% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Citrus Poached Lobster Ceviche
Prep Time
50 minutes
Cook Time
8 minutes
Total Time
58 minutes
4  People


Recipe makes 4 Servings

1 Lb raw lobster tail
1 1/2 cup(s) fresh orange juice, (can also use grapefruit or a combination of citrus juices)
1 medium mango, peeled, pitted and cubed
1 cup(s) red bell pepper, finely diced
1/4 cup(s) shallots, very finely diced and rinsed
2 Tbsp gari (pickled sushi ginger), finely chopped
2 Tsp fresh tarragon, chopped
1/2 Tsp red pepper flakes, (or to desired heat level)
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Shell lobster and dice into small pieces.
Pour orange juice into a shallow skillet and add lobster meat. Bring to a gentle simmer over medium-low heat and poach lobster for 4 to 5 minutes, or until meat turns white.
Drain and chill lobster while preparing the rest of the ceviche.
Add mango, bell pepper, shallots, gari and tarragon to a glass bowl and stir gently to mix.
Add lobster to mango mixture gently tossing all the ingredients together. Season ceviche with red pepper flakes and salt just prior to serving.
To serve, spoon ceviche into butter lettuce leaves or serve with toasted wonton wrappers if desired.


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