PeruvianMedium · Cold
Lobster Ceviche with Lime and Cayenne
Bright Peruvian-style ceviche featuring tender lobster tail cured in fresh lime juice with a hit of cayenne heat, finished with crisp red onion and cilantro.
Prep
15 min
Cook
30 min
Total
45 min
Method
Prep the Lobster
1
Split lobster tails lengthwise with kitchen shears. Remove tail meat in one piece, then cut into 1-inch cubes.
Prepare the Citrus Cure
2
Combine fresh lime juice and salt in a large non-reactive bowl. Stir until salt dissolves completely.
Build the Ceviche
3
Add cubed lobster to the lime cure. Fold in thinly sliced yellow onion and roughly chopped cilantro.
4
Sprinkle cayenne pepper over the mixture. Toss gently to distribute evenly.
Cure and Rest
Prepare the Sides
6
7
Boil sweet potato pieces until fork-tender, about 12 minutes. Drain and keep warm.
Final Assembly
8
Halve avocados lengthwise, then slice crosswise into strips or fan slices alongside the cured lobster.
9
Serve ceviche over sweet potato cubes and corn kernels. Drizzle with extra lime juice and finish with fresh cilantro leaves.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -6
Calories
377
per serving
High in protein · 38gLow sugar · 10gLow saturated fat · 2g
Protein
38g
Carbs
40g
Fat
10g
Sat. fat
2g
Fiber
10g
Sugar
10g
Sodium
1158mg
Gluten FreeDairy FreePescatarianLow Saturated FatWhole30PaleoHeart HealthyDiabetes FriendlyLow SodiumAnti InflammatoryImmune SupportHigh ProteinLow CarbOmega 3Weight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 66% ingredient coverage
kg CO2e
≥0.3
per serving
Avocado drives 31% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
3
Sweet
5
Salty
8
Sour
2
Bitter
5
Spicy
Textures
TenderCrispCreamySoft
Aromas
CitrusHerbalBrinyPungentSpicy
Kitchen Equipment
Primary Tool
Large BowlPotColanderChefs KnifeCutting BoardKitchen ShearsLarge BowlMeasuring CupMeasuring SpoonsSpoonPlastic Wrap
Counter FootprintSmall
Safety & Storage
High Risk Population
This dish contains raw seafood that is cured but not heat-treated. Pregnant women, young children, elderly individuals, and immunocompromised persons should avoid consumption due to risk of foodborne illness from pathogens commonly found in raw shellfish.
Storage
Keep ceviche refrigerated at 40°F (4°C) or below at all times. Do not leave at room temperature for more than 2 hours total (including prep and service time). Consume within 24 hours for optimal safety and texture.
Cross Contamination
Use dedicated cutting boards, utensils, and containers for raw lobster. Never place cooked or ready-to-eat foods on surfaces that have contacted raw shellfish without thorough sanitization in between. Wash hands with soap and water after handling raw lobster.
Handling
Ensure lobster meat is fresh and from a reputable source. Verify the flesh is firm and has a mild ocean scent before curing. Discard any lobster with strong fishy or ammonia-like odors.
Allergen Warning
Clearly label this dish as containing shellfish. Even trace amounts of shellfish protein can trigger severe allergic reactions. Inform guests of shellfish content before service.
Pro Tips
Technique
Time your cure exactly — 25 to 30 minutes transforms fresh lobster into tender, opaque perfection. Any longer and you lose that delicate texture my mother always chased.
Substitution
Fresh sea bass or firm shrimp make excellent alternatives if lobster isn't available, though adjust the cure time by 5 minutes for smaller cuts.
From the chef
Lobster takes to a lime cure with a particular elegance — the acid firms the flesh just enough while the sweetness of the tail comes forward, sharpened by thin-sliced yellow onion and brightened by cilantro. Cayenne brings what I call sunshine heat: warmth that settles in the chest rather than biting the tongue. Sweet potato and corn underneath give the dish body and a quiet earthiness that lets the acid ring long and clean. Twenty-five to thirty minutes in the cure, timed precisely — the leche de tigre is not a bath, it is a conversation.
TagsSeafoodNo CookCitrusSpicyGluten FreeDairy FreePeruvian Classic
AllergensShellfish
Source: generated · June 10, 2026