Shrimp and Lobster Ceviche

Serving: Serve the ceviche chilled, garnished with fresh cilantro and lime wedges. It pairs perfectly with crispy tortilla chips or tostadas.
Storage: Store leftovers in an airtight container in the refrigerator for up to 24 hours. For best texture, add avocado just before serving.
Make-Ahead Tip: You can marinate the shrimp and lobster ahead of time, but mix in the fresh ingredients just before serving for optimal freshness.
Variations
Mango Twist: Add diced mango or pineapple for a tropical sweetness.
Spicy Kick: Increase heat by adding extra jalapeño or a dash of hot sauce.
Seafood Mix: Add scallops or white fish for even more variety.
FAQ
Q: Can I use cooked shrimp instead of raw shrimp?
A: Yes! If using pre-cooked shrimp, simply chop and mix with the lobster and lime juice, letting it marinate for 30 minutes instead of 2-3 hours.

Q: What’s the best way to serve ceviche?
A: Ceviche is best served chilled with tortilla chips, tostadas, or even inside lettuce cups for a low-carb option.

Q: How do I know when the shrimp is fully “cooked” in the lime juice?
A: The shrimp will turn from translucent to opaque pink and firm when properly marinated.

This Shrimp and Lobster Ceviche is a light, fresh, and flavorful appetizer that will elevate any occasion. Enjoy!