Summer is in full spirit now, and I can’t go a day without thinking: what could I eat that’s yummy and fresh and doesn’t take long to cook or put together (because all I want to do is lay by a big mass of water and drink piña coladas)?
Of course, there are a bunch of salads. Buuuuut…take a look at these babies:
Don’t you just wanna eat them (cause they’re so cute)?
Some years ago I went to Honduras and one of the first things I tried were a version of these lovely-looking Lobster Ceviche Avocado Bowls. They seriously made my trip (kidding… but no kidding!).
Wanna learn how to make them? It’s simple: watch this recipe video!
I added two types of citric buddies (lime and lemons) and 3 types of onion buddies (green, red and yellow), because why not?? They all are good friends and bring out very tasty flavors from the lobster.
I did use imitation lobster and I might have slightly skipped the “leave overnight to cook” step, but HEY: unless you have super powerful palate, you can’t really tell the difference, so no: no judging allowed! This is perfect for when you are in a rush and want a satisfying and flavorful dish.
You could also use real seafood, any of your choice. Ceviche is usually done with fresh raw fish, but you can also make it with shrimp, lobster, crab, octopus. If you DO use RAW seafood, you gotta leave the mix marinating for a longer time, so the citric juices “cook” the meat right. This can be from 3 hours to leaving it overnight.
The great thing about this dish is you can also mix and match the veggies and garnished that go with it. It’s a very popular Latino dish and the traditional recipe varies from country to country. So don’t be afraid of adding mango or jícama or tomato sauce (they do this in Ecuador!).
In the end, I might have done too much ceviche for only 4 bowls… but hey: is there such a thing as TOO MUCH ceviche?
Didn’t think so.
Lobster Ceviche Avocado Bowls
Ingredients
- 2 ripe avocados
- 8 oz of imitation lobster meat (or the seafood of our choice)
- ⅓ of yellow pepper, diced
- 1 celery stalk, diced
- 1 tomato, diced
- 1 cilantro stack, minced
- 4 4 limes (juice)
- 1 1 lemon (juice)
- Salt and pepper to taste
Three types of onions, diced
- ⅓ of a yellow onion
- ⅓ of a red onion
- 6 green onions
Instructions
- Cut the onions, celery, pepper, and tomato in dices. Then, put them in a large bowl.
- Slice the lobster into squares and add it to the rest of the ingredients.
- Cut your lemons and limes in halves. Then squeeze them thoroughly. To retain the seeds, use a strainer. If you want to get the most out of them, use a fork. It's quite helpful!
- Season with salt and pepper to taste.
- Mix well with two spats until the juices wet all the ingredients. Then, place the ceviche in the fridge for 1 hour, so the lime and lemon juice can work their magic.
- Once the ceviche is done, cut avocados in half to make the bowls. If the holes are too shallow, scoop a bit of avocado and add it to the ceviche mix.
- Fill your avocado bowls with ceviche and enjoy a refreshing and zesty meal for a hot summer afternoon!
Video
Notes
Enjoy your fresh Summer with these lobster ceviche avocado bowls. If you liked this recipe, you might like some of my other summer recipes too. You can check them here.
And remember, if you try this recipe and want to share your pictures, remember to tag me @lacooquette on Instagram. I’d love to share your pictures on my IG stories.
Note: this article was published originally in July 31, 2014. I just came back from a trip to Honduras, when I tried this recipe.
[…] added it to brownies, I’ve made appetizers of it (with ceviche! woohoo!), and I can drool everyday just by looking at […]