Copyright Thomas Saaristo  All Rights Reserved
Conch and lobster ceviche
At the heart, Conch and lobster ceviche is a beautiful spicy salad. It makes for a great
brunch or lunch nosh as well as a luxurious stuffing for pocket pita

2 cups cleaned and diced fresh conch
2 cups diced poached spiny lobster (from about 2 lobsters)
1/2 small red onion, diced
3 scallion tops, thinly sliced on the diagonal
1/2 small red pepper, diced
1/2 small yellow pepper, diced
1/2 small papaya, peeled, seeded and diced
2 to 4 jalapeno or Serrano peppers, finely minced, seeds and veins optional
1/2 bunch roughly chopped fresh cilantro
1/2 bunch finely minced fresh basil
1/2 bunch thinly sliced fresh mint leaves
1 tablespoon grated fresh ginger
Juice from 1/2 fresh lime
1/4 cup rice wine vinegar
1/2 cup extra virgin olive oil
2 teaspoons house salt, then more to taste
Black peppercorns in a pepper mill

Combine all ingredients including freshly ground black pepper to taste, in a large bowl
and mix thoroughly

Marinate for 3 hours in the refrigerator, tossing occasionally

Just before serving, taste and adjust seasonings as desired

Serve Conch and lobster ceviche with corn tortilla chips