Shrimp and Lobster Ceviche

In a large glass or non-reactive bowl, combine the shrimp and lobster meat.
Squeeze lime juice over the seafood until fully coated, ensuring the shrimp and lobster are submerged in the juice.
Cover and refrigerate for 2-3 hours, allowing the citrus to “cook” the seafood. The shrimp should turn pink and opaque, while the lobster will firm up.
2. Prepare the Vegetables
While the seafood is marinating, dice the onion, cucumber, and tomatoes.
If using, finely chop the serrano or jalapeño peppers and cilantro.
Cube the avocado, but wait to add it until just before serving to keep it fresh and prevent it from getting mushy.
3. Combine and Toss
After the marination period, drain any excess lime juice from the seafood mixture.
Add the onion, cucumber, tomato, and jalapeño (if using) to the shrimp and lobster mixture.
Drizzle with olive oil and toss everything together.
Season with salt and pepper to taste.
4. Add Avocado & Garnish
Gently fold in the diced avocado to the ceviche just before serving.
Garnish with fresh cilantro and serve chilled.
Serve with tortilla chips or crispy tostadas for added crunch, and include lime wedges on the side for extra zest.
Serving and Storage Tips