Double Red Pepper Lobster Ceviche

• 3 Large Limes, Zested And Juiced (reserve zest for garnish)
• 1/2 Red Onion, Finely Diced
• 1 Red Bell Pepper, Finely Diced
• 1 Red Chili Pepper (Mild), Finely Diced
• 3 Tbs Fresh Cilantro, Finely Chopped (reserve sprigs for garnish)
• 1 Tbs Fresh Oregano, Finely Chopped (reserve sprigs for garnish)
• 1/4 Cup Olive Oil
• 1/4 Cup Shredded Coconut
• 1 Lobster, Steamed, Meat Removed, Coarsely Chopped, Refrigerated
• Caviar

1. Combine first seven ingredients, stir, cover and refrigerate for several hours or overnight.
2. Toast coconut in dry saute pan. Let cool.
3. Before serving, add in coconut and lobster.
4. Plate (in Margarita Glass) with dollop of caviar, a sprinkle of lime zest and sprigs of oregano and cilantro.

red onion, red bell pepper, red chili pepper, fresh cilantro, oregano, olive oil, shredded coconut, lobster

Taken from www.epicurious.com/recipes/member/views/double-red-pepper-lobster-ceviche-1206845 (may not work)