Conch and Lobster Ceviche

• 2 cups conch, cleaned and diced
• 2 cups diced poached spiny lobsters, about 2 lobsters
• 12 small red onion, diced
• 3 scallions, sliced on the diagonal
• 12 small red pepper, diced
• 12 small yellow pepper, diced
• 12 small green pepper, diced
• 12 small papaya, peeled, seeded and diced
• 2 -4 jalapenos (optional) or 2 -4 serrano peppers, chopped finely, seeds (optional)
• 12 bunch chopped fresh cilantro
• 12 bunch chopped fresh basil
• 12 bunch chopped fresh mint leaves
• 1 tablespoon grated fresh ginger
• 12 lime, juiced
• 14 cup rice wine vinegar
• 12 cup extra virgin olive oil
• salt and pepper
• 1 pinch ground habanero chile pepper (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.

conch, spiny lobsters, red onion, scallions, red pepper, yellow pepper, green pepper, papaya, fresh cilantro, fresh basil, mint, ginger, lime, rice wine vinegar, extra virgin olive oil, salt, ground habanero chile pepper

Taken from www.food.com/recipe/conch-and-lobster-ceviche-452747 (may not work)