The Dish: Ceviche at Beehive
The Dish Archive: The Dish: Ceviche at Beehive
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-- ½ red onion, small dice
-- 2-3 Cups of small to medium shrimp, sliced in half
-- 2 jalepenoes, seeds removed and sliced into half moons
-- Juice of 5 limes
-- ½ cup of picked cilantro leaves
-- 1 cup of cubed salmon
-- 2 chicken lobsters 1.5 pounds on average
-- 2 Ripened tomatoes, chopped
In a large pot of water seasoned with Tabasco, old bay and white wine. Poach your shrimp until cooked and then cool in the fridge. Remove tail and slice in half.
To the same water, add your lobsters and cook until done. When cool, remove lobster meat. About nine minutes. Cool.
In a mixing bowl, add onions, shrimp, jalapeños, cilantro and tomatoes. Add lobster meat, lime juice and salmon. Let sit for one hour and serve with corn chips or crispy lavash chips.
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