Cooking with Marlene Koch

Adrian Leon's Mango Lobster Ceviche

Makes servings.


Adrian Leon's Mango Lobster Ceviche


1. Mix lime juice, orange juice, SPLENDA® Granulated, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
2. Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters 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 a martini glass and garnish with corn tortilla chips.

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