Recipe

Lobster Ceviche

Lobster Ceviche

Serves: 4-6

Mango Reál is an easy, convenient way to bring premium alphonso mangoes from India right into the kitchen. Its sweet, tropical flavors and simple at the ready use makes it the perfect culinary ingredient for chefs everywhere.

These dishes are made for conversation, and so is Reàl. Serve these starters with pride.

Ingredients

  • 2 cup Mango Reàl
  • 1-2 lbs cooked fresh lobster and chilled for at least two hours.
  • Juice of 6 limes
  • Juice of 1 orange
  • 1 oz olive oil
  • 1 T salt
  • 1 jalapeño sliced
  • 1/2 c diced cucumber
  • 1/2 c peeled and diced celery
  • 1/2 of a small red onion julienned
  • 1/2 cup lightly chopped cilantro

Directions

  1. Bring a sauce pot of water to a boil.
  2. Cook lobster tails for about 7-9 minutes until just cooked through. Immediately shock in ice water to completely cool.
  3. Refrigerate for a least two hours.
  4. In mixing bowl add mango REÁL, lime juice, orange juice, salt and olive oil, and mix thoroughly. Refrigerate until chilled.
  5. Remove lobster meat from shell, and cut into 1/2 inch pieces.
  6. Add lobster into 4-6 individual bowls and top with about 3 ounces of broth.
  7. Garnish with remaining ingredients and a sprinkle of sea salt.

Featured Product

Mango Reàl

Alphonso Mangoes from the Ratnagiri region of India, otherwise known as “the King of Mangoes”, brings bold mango flavor to Mango Reál. With a flavor profile that’s sweet, tart and wildly popular, Mango Reál brings authentic mango flavor to your dishes with ease.