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Memorial Day recipe: Easy Maine lobster ceviche

Kick off your cookout with this refreshing Maine lobster ceviche.
Kick off your cookout with this refreshing Maine lobster ceviche.
Will Budiaman

When planning a barbecue, the appetizers and sides are just as important as the main event. While it's always a good idea to have a few classics like potato salad and deviled eggs as part of the spread, sometimes it's fun to give guests a pleasant surprise, like this refreshing ceviche made with Maine lobster — which, in New York, is practically a local product.

Maine lobsters are harvested year-round, ensuring a steady supply whenever the mood for something special strikes. Typically, however, their peak harvesting period starts in late June, just in time for summer and grilling season, and lasts all the way through late December.

The thought process behind developing this recipe was to showcase the freshness of Maine lobster and to complement its natural flavor: slightly sweet and pleasantly briny, with a hint of the ocean. Making ceviche is a great way to do this: The meat is minimally "cooked" by the lime juice, its tartness a pleasant counterpoint to the sweetness of the flesh, which also retains its snappy texture. A bit of heat balanced by mint, along with some help from the allium family, round out the flavors. The preparation is relatively simple — the ceviche sits in the refrigerator for a good half hour, leaving time to prep other items. After all, having one less item to hit the grill is a big help when it's almost party time.

To have fresh Maine lobster shipped to your door overnight, visit The Maine Lobster.


  • 2 Maine lobster tails
  • ½ c finely chopped onion
  • ½ c thinly sliced scallions, green parts only
  • 1 shallot, minced
  • 3 limes
  • 1 serrano pepper, seeded, stemmed, and minced
  • 1 T finely chopped mint
  • 1/3 c finely chopped cilantro


1. Using a pair of kitchen shears, cut along the center of the top and bottom of each lobster shell. Separate the meat from the shell.

2. Slice the meat into bite-sized pieces. In a medium bowl, combine with the onion, scallions, shallot, lime juice, and serrano pepper. Mix well, and place in the refrigerator for 30-40 minutes.

3. Just before serving, top with the mint and cilantro.

Serves: 4

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