Recipe - Lobster Seviche

FOR THE LOBSTER
Salt to taste
6 Lobster tails (I assume Rock
lobster will do)

FOR THE MARINADE
2 qt Fresh orange juice
One half cup Fresh lime juice
1/3 cup Tequila
One half cup Chives; finely chopped
Salt to taste

FOR THE GARNISH
2 tablespoon Chopped chives
Sesame bread sticks

Bosley John bosley_john@smtpmac.bah.com

I'm posting here five recipes for seviche/ceviche as published in the Food
section of Wednesday's Washington _Post_. The article included all the
standard warnings about parasites, etc. but we've been over all that
already, and the article didn't have anything new to add to our prior
discussion so I'll skip all that and post just the recipes. Also you will
note that the chile content of these recipes is minimal or even noted as
"optional"!!??? (The _Post_ also spells the word for the fruit "chili;"
it's getting so the concept of "literate journalist" is almost a
contradiction in terms...) Well, I reckon all of us know what needs to be
added in each caseor we can do some trial and error adjusting. See
recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP
SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", and
"MUSSEL SEVICHE".

Recipe from "a hotel in Acapulco." 8 servings.

To prepare lobster, bring 23 quarts of water and salt to a boil in a
saucepan. Add lobster tails and boil for 15 minutes. Cool slightly in
cooking water, remove and shell tails. Shred meat.

Combine orange and lime juices, tequila, chives, and salt. Pour over
lobster and refrigerate for 2 hours. To serve, spoon seviche into
individual bowls and garnish with chives. Serve with bread sticks.

CHILEHEADS ARCHIVES

From the ChileHeads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.