Lobster Ceviche with Yucca Chips
- 2 quarts peanut oil
- 1 small yucca root, peeled, cut in 1/2 crosswise, and sliced lengthwise into 1/8-inch slices
- 1/4 cup kosher salt, plus more for seasoning
- 1 pound spiny lobster tails, shelled
- 2 lemons, juiced
- 2 limes, juiced
- 2 oranges, juiced
- 1 cup cucumber, peeled, seeded and diced into 1/4-inch pieces
- 1/2 cup red onion, finely chopped
- 2 serrano chiles, seeded and finely chopped
- 1 cup seeded and diced tomatoes
- 1 Hass avocado, peeled, seeded, and chopped into 1/2-inch pieces
- 1 tablespoon roughly chopped cilantro leaves, plus leaves for garnish
- 1/4 cup extra-virgin olive oil
- Set a large, 6-quart stockpot or Dutch oven over medium-high heat, and add the peanut oil.
- Heat the oil to 350 degrees F. Fry the yucca in 2 batches until golden brown and crispy, about 2 minutes.
- Transfer to a paper towel lined platter and season lightly with salt.
- Place a 1-gallon stockpot over high heat and fill with 2 quarts of water.
- Add the kosher salt and bring to a boil.
- When boiling, add the lobster tails to the pot and immediately turn off the heat.
- Let the lobster sit until just cooked through, about 8 to 10 minutes.
- Remove the lobster from the water and set aside to cool completely.
- Once the lobster tails are cool, chop into 1/2-inch pieces and place in a medium non-reactive bowl.
- Add the lemon, lime and orange juices and stir in the cucumber, red onion and chiles.
- Refrigerate for 1 hour.
- Add the tomato, avocado, chopped cilantro, and olive oil to the lobster mixture and stir to combine.
- Let sit at room temperature for 30 minutes before serving.
- To serve, divide the ceviche between 6 chilled martini glasses, garnish with 3 fried yucca strips and cilantro leaves.
peanut oil, yucca root, kosher salt, lobster, lemons, oranges, cucumber, red onion, serrano chiles, tomatoes, avocado, cilantro, extravirgin olive oil
Taken from www.foodnetwork.com/recipes/emeril-lagasse/lobster-ceviche-with-yucca-chips-recipe.html (may not work)