Adrian Leon’s Mango Lobster Ceviche

Ingredients:

• 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)

Directions:

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.

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