Latin American-inspired · ceviche plate
Cooked Lobster and Shrimp Ceviche
Cooked lobster and shrimp marinate with lime, tomato, onion, cucumber, and cilantro beside crisp tortilla chips.
Total time25 min
Hands-on20 min
Cleanuplow
Serves4
Cook
Make dinner
- 01
Pat the cooked lobster and shrimp dry and place in a chilled bowl.
- 02
Add lime juice, tomato, onion, cucumber, cilantro, and a pinch of salt.
- 03
Fold gently and refrigerate for 10 minutes so the flavors blend.
- 04
Serve cold with tortilla chips. Keep chilled and refrigerate leftovers promptly.
Make it work
Useful swaps
- Use all cooked shrimp when lobster is unavailable.
- Add diced avocado just before serving.
Why this is a good weeknight call
It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
