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Baja Rock Lobster Ceviche with Ancho Chile Oil

Baja Rock Lobster Ceviche with Ancho Chile Oil is built on Lobster Tail, Lime Juice, Hearts Of Palm, Orange Segments, and Red Onion. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 lb
• 1/2 cup
• 1 cup
• 1/2 cup
• 1/4 cup
• 4 tbsp
• 4 tbsp
• 1
• 1
• 1 tbsp

Method (preview)

1. 1

   Once a lobster tail is defrost, you need to cook it immediately.

2. 2

   To poach the tail to a rare temperature for this recipe, bring a large pot of water to a boil.

3. 3

   Drop the tail into the boiling water and cook at a slow boil for 4 to 5 minutes.

4. 4

   Immediately remove the tail and plunge into a large bowl of ice water to stop the cooking.

5. 5

   After 5 minutes, remove the tail from the ice water and using kitchen shears, cut through the shell to remove the lobster meat.

6. 6

   Chop the rare lobster meat into 1/2-inch cubes.

7. 7

   Combine the lobster and the lime juice in a non-reactive bowl.

8. 8

   Cover and refrigerate for 1-1/2 hours.

9. 9

   The lobster will continue to cook in the acidic lime juice.

10. 10

    After 1-1/2 hours, add the remaining ingredients (except the garnish) and stir.

11. 11

    Taste and add more salt and pepper if necessary.

12. 12

    The lime taste will be very tangy.

13. 13

    Add a pinch of sugar if it's too astringent for you.

14. 14

    Cover and refrigerate for another 1/2 hour.

15. 15

    Serve the ceviche on a bed of fresh greens, or for a more formal presentation, use cucumber strips and a cookie cutter as a mold.

16. 16

    Cut both ends off the cucumber.

17. 17

    Cut it in half, lengthwise.

18. 18

    Trim sides so that the width is the same size as the blade of your vegetable peeler.

19. 19

    Cut long (lengthwise) strips using the vegetable peeler.

20. 20

    Remove the mold carefully and garnish with chopped cilantro and a few drops of chile oil.

21. 21

    If you are sensitive to the heat in peppers, wear gloves when working with these dried chiles.

22. 22

    Remove stems and seeds from the chiles.

23. 23

    Toast the chiles in a dry skillet until lightly toasted and fragrant, about 1 to 2 minutes.

24. 24

    The peppers will darken as they toast, and you may need to use tongs to press them against the skillet surface.

25. 25

    Grind the toasted chiles into a powder using a spice grinder.

26. 26

    Place the chile powder into a small clean bowl.

27. 27

    Cover with the oil and stir.

28. 28

    Let sit for several hours or overnight.

29. 29

    Strain the oil through a fine sieve and store the chile oil in a clean bottle.

30. 30

    Contributed to the FareShare Gazette by Art; 13 February, 2002. www.fareshare.net