Lobster and Shrimp Ceviche Tacos Recipe

Ingredients

Ceviche Base:

• 1 lb lobster meat, minced

• 1 lb shrimp, minced

• 4 limes, juiced

• 2 lemons, juiced

• 1 shallot, minced

• 1-inch piece of fresh ginger, minced

• 1 jalapeño, finely diced (adjust to taste)

• Fresh cilantro, chopped (to taste)

• Fresh mint leaves (optional), chopped

• Salt and pepper, to taste

• NM Chili Oil, for finishing

For Serving:

• 1 ripe avocado, thinly sliced

• Corn or flour tortillas (for frying)

• Vegetable oil (for frying)

• Thinly sliced radish

• Microgreens

• Green oil (herb-infused oil)

• Wasabi vinaigrette

Sauce Topping:

• 2 tbsp taco sauce

• 1 tbsp balsamic vinegar

• 1 tbsp Korean sweet sauce

• 1 tbsp NM Chili Oil

• (Optional: any additional sauces you love)

Instructions

1. Make the Citrus Marinade
Juice the limes and lemons into a bowl. Set aside.

2. Prep the Ingredients
Finely mince the shallot and ginger. Dice the jalapeño. Chop the cilantro and mint if using. Thinly slice the avocado.

3. Prepare the Seafood
Mince the lobster and shrimp. Add to a glass mixing bowl.

4. Marinate
Pour the citrus juice over the seafood until fully submerged.
Add the shallot, ginger, cilantro, salt, and pepper. Mix gently.
Cover and refrigerate for at least 30 minutes, until the seafood turns opaque.

5. Fry the Taco Shells
Heat 1 inch of vegetable oil in a pan over medium-high.
Fry tortillas one at a time until crispy and golden, about 1 minute per side.
Drain on paper towels.

6. Make the Sauce Topping
In a small bowl, mix taco sauce, balsamic vinegar, Korean sweet sauce, and NM Chili Oil. Stir well.

7. Assemble
Spoon ceviche into the crispy taco shells.
Top with sliced avocado.
Drizzle with the sauce topping.
Finish with radish, microgreens, a touch of green oil, and wasabi vinaigrette.

Serve immediately. Eat with your hands. Don’t hold back.

Credits to Jacque JO for this amazing recipe

Check her out on Instagram @LeCreuBae