Coconut Citrus Marinated Lobster Ceviche With Mango Pico de Gallo

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Prep: 25 mins
Cook: 10 mins
Total: 35 mins
Servings: 6 servings
Nutrition Facts (per serving)
569 Calories
12g Fat
24g Carbs
89g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 6
Amount per serving
Calories 569
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 37%
Cholesterol 662mg 221%
Sodium 3244mg 141%
Total Carbohydrate 24g 9%
Dietary Fiber 4g 15%
Protein 89g
Calcium 486mg 37%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You'll love this Latin Caribbean take on lobster ceviche. Steamed lobster meat is marinated in a luscious blend of coconut milk, citrus juices, chilies, and ginger. The lobster is served with a wonderful pico de gallo made with mango, red onion, bell pepper, cilantro, and mint.


  • For Ceviche:
  • 3/4 cup canned coconut milk
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed orange juice
  • 1/4 cup rice vinegar
  • 1 tablespoon fish sauce (Thai or Vietnamese)
  • 1/2 habanero chile (seeded, membrane removed, and cut lengthwise)
  • 1 tablespoon ginger (fresh, peeled and chopped)
  • 1 teaspoon Kosher salt (or more to taste)
  • 6 (1-pound) lobsters
  • Garnish: 2 green plantains (peeled, thinly sliced lengthwise, and fried)
  • Mango Pico de Gallo:
  • 2 cups diced mango
  • 1 cup diced red onion
  • 1/2 cup diced red bell pepper
  • 1/2 cup diced poblano chiles
  • 1 habanero chile (seeds and membranes remove, diced)
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh mint leaves
  • 2 tablespoons freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 1 tablespoon honey
  • 1 teaspoon kosher salt

Steps to Make It

Make the Ceviche

  1. In a nonreactive bowl, mix together all of the ceviche ingredients except the lobster, season with about 1 teaspoon of salt or to taste, cover, and refrigerate.

  2. Meanwhile, in a large pot, bring at least 6 quarts of salted water to a rolling boil.

  3. Add the lobsters, cover the pot, return the water to a boil, and cook the lobsters for 7 minutes more, or until the shells are bright red. Do this in batches if the pot is not large enough to accommodate all of the lobsters.

  4. Remove the lobsters, wrap each in aluminum foil, and let cool. Cut the lobsters in half down the back and remove the tail meat. Reserve the tail shells.

  5. Break off the claws and knuckles, crack the shells and remove the meat. Chop the meat into bite-size pieces.

Make the Pico de Gallo

  1. In a medium-size bowl, stir together the ingredients for the mango pico de gallo and set aside.

  2. In a medium-size mixing bowl, combine the lobster meat with the other ceviche ingredients. For an appetizer, put a ½ lobster tail shell in the center of each chilled plate, and fill with lobster.

  3. Garnish with mango pico de gallo and crispy fried green plantain chips, and serve.

This recipe is reprinted with permission from the wonderful new modern Mexican cookbook, Mod Mex by Scott Linquist (Andrews McMeel 2007).