Conch and Lobster Ceviche

• 2 cups cleaned and diced fresh conch (or frozen, thawed)
• 2 cups diced poached spiny lobster (about 2 lobsters)
• 1/2 small red onion, diced
• 3 scallions, sliced on the diagonal
• 1/2 small red pepper, diced
• 1/2 small yellow pepper, diced
• 1/2 small green pepper, diced
• 1/2 small papaya, peeled, seeded and diced
• 2 to 4 jalapeno or Serrano peppers, chopped finely (seeds optional)
• 1/2 bunch chopped fresh cilantro
• 1/2 bunch chopped fresh basil
• 1/2 bunch chopped fresh mint leaves
• 1 tablespoon grated fresh ginger
• 1/2 lime, juiced
• 1/4 cup rice wine vinegar
• 1/2 cup extra virgin olive oil
• Salt and pepper to taste
• Pinch habanero powder (optional)

1. In a medium bowl, combine all ingredients and mix well.
2. Season to taste.
3. Marinate for about 3 hours in the refrigerator, tossing occasionally.
4. Just before serving, adjust seasonings.
5. Freeze stemmed glasses and fill with ceviche.
6. Serve with a basketful of crispy corn chips.

fresh conch, lobster, red onion, scallions, red pepper, yellow pepper, green pepper, papaya, serrano peppers, fresh cilantro, fresh basil, mint leaves, ginger, lime, rice wine vinegar, extra virgin olive oil, salt, habanero powder

Taken from www.foodnetwork.com/recipes/conch-and-lobster-ceviche-recipe.html (may not work)