Title: Conch and Lobster Ceviche
Categories: Toohot, Hot, Seafood
Yield: 6 Servings

2 c Cleaned and diced fresh
Conch (or frozen, thawed)
2 c Diced poached spiny lobster
(about 2 lobsters)
1/2 sm Red onion, diced
3 Scallions, sliced on the
Diagonal
1/2 sm Red pepper, diced
1/2 sm Yellow pepper, diced
1/2 sm Green pepper, diced
1/2 sm Papaya, peeled, seeded and
Diced
2 To 4 jalapeno or Serrano
Peppers, chopped finely
(seeds optional)
1/2 bn Chopped fresh cilantro
1/2 bn Chopped fresh basil
1/2 bn Chopped fresh mint leaves
1 tb Grated fresh ginger
1/2 Lime, juiced
1/4 c Rice wine vinegar
1/2 c Extra virgin olive oil
Salt and pepper to taste
pn Habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste.
Marinate for about 3 hours in the refrigerator, tossing occasionally. Just
before serving, adjust seasonings. Freeze stemmed glasses and fill with
ceviche. Serve with a basketful of crispy corn chips.

Yield: 6 servings

TOO HOT TAMALES SHOW #TH6314