Recipe - Conch And Lobster Ceviche

2 cup Cleaned and minced fresh
Conch (or frozen, thawed)
2 cup Diced poached spiny lobster
(about 2 lobsters)
One half small Red onion, minced
3 Scallions, cut or sliced up on the
Diagonal
One half small Red pepper, minced
One half small Yellow pepper, minced
One half small Green pepper, minced
One half small Papaya, peeled, seeded and
Diced
2 To 4 jalapeno or Serrano
Peppers, chopped finely
(seeds optional)
One half bn Chopped fresh cilantro
One half bn Chopped fresh basil
One half bn Chopped fresh mint leaves
1 tablespoon Grated fresh ginger
One half Lime, juiced
One fourth cup Rice wine vinegar
One half cup Extra virgin olive oil
Salt and pepper to taste
pn Habanero powder (optional)

In a medium bowl, combine all ingredients and mix well. Season to taste.
Marinate for about 3 hours in the refrigerator, tossing occasionally. Just
before serving, adjust seasonings. Freeze stemmed glasses and fill with
ceviche. Serve with a basketful of crispy corn chips.

Yield: 6 servings

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