Adrian Leon’s Mango Lobster Ceviche

By ADW|2017-11-07T14:00:01-05:00Updated: January 10th, 2009|Appetizers, Diabetes Recipes, Seafood|0 Comments


  • 12 ounces lobster meat
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed orange juice
  • 1/4 cup Splenda No Calorie Sweetener, Granulated
  • 1 cup fresh mango puree
  • 1/2 cup diced tomatoes
  • 1/4 cup red onions
  • 1/4 cup cilantro, thinly sliced
  • 1/4 cup mint, thinly sliced
  • 2 tablespoons olive oil
  • 1/2 teaspoon habanero sauce
  • 1 pinch salt and pepper (optional)


  1. Mix lime juice, orange juice, Splenda Granulated, mango puree, habanero sauce, olive oil, salt and pepper in a bowl
  2. Boil water in a large sauce-pan and cook lobster for 3 minutes, remove carefully and transfer lobster to a large bowl of ice water to stop the cooking.
  3. Remove shell and cut meat into small pieces.
  4. Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
  5. Serve in martini glass and garnish with corn tortilla chips.

Exchanges per Serving: 2 1/2 Lean Meat, 1 Fruits, 1 Fat.

Recipe courtesy of Splenda Inc. Splenda is a no-calorie sweetener made from sugar that is suitable for diabetics.

Nutritional Info (per serving):
Makes 4 Servings
Calories:    190
Calories from Fat:    70
Total Fat:    8g
   Saturated Fat:    1g
Carbohydrate:    15g
Fiber:    2g
Cholesterol:    80mg
Sodium:    410mg
Sugar:    11g

Exchanges per Serving: 2 1/2 Lean Meat, 1 Fruits, 1 Fat.

About the Author: ADW

ADW Diabetes is a diabetic supply mail order company that is dedicated to keeping diabetes management affordable. ADW takes a leading role in offering free diabetic education through Destination Diabetes, an informational component of the ADW website featuring tips and advice from diabetes and nutrition experts, diabetic recipes and more.

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