Adrian Leon’s Mango Lobster Ceviche
Fresh lobster meat gets a boost of flavor when it is marinated in fresh lemon juice, lime juice, pureed mango and hot habanero sauce. Serve in a martini glass for an elegant presentation.
- Serves: 4
- Prep Time: 25 Minutes
- Cook Time: 5 Minutes
- Total Time: 30 Minutes
Nutrition Information
NUTRITION FACTS
Servings Per Recipe: 4
Serving Size: 3/4 cup ceviche
- Amount Per Serving
- Calories:
- 200
- Calories from Fat:
- 70
- Total Fat:
- 8g
- Saturated Fat:
- 1g
- Cholesterol:
- 80mg
- Sodium:
- 410mg
- Total Carbs:
- 15g
- Dietary Fiber:
- 2g
- Sugars:
- 12g
- Protein:
- 17g
DIRECTIONS
Mix lime juice, orange juice, SPLENDA® Granulated Sweetener, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
Remove shell and cut meat into small pieces.
Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
Serve in a martini glass and garnish with corn tortilla chips.
NOTE
Serving Size: 1/4 recipe
INGREDIENTS
- 12 ounces lobster meat
- 2 tablespoons freshly squeezed lime juice
- 2 tablespoons freshly squeezed orange juice
- 1/4 cup SPLENDA® No Calorie Sweetener, Granulated
- 1 cup fresh mango puree
- 1/2 cup diced tomatoes
- 1/4 cup red onions
- 1/4 cup cilantro, thinly sliced
- 1/4 cup mint, thinly sliced
- 2 tablespoons olive oil
- 1/2 teaspoon habanero sauce
- 1 pinch salt and pepper
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