Lobster ceviche

By Charlotte Langley
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  • 900 grams MSC certified sustainable lobster meat, cooked
  • 1/4 cup carrot rounds
  • 1/2 cup shallots, chopped
  • 1/4 cup cherry tomatoes, chopped
  • 1/2 bunch chives, chopped
  • 1/2 bunch tarragon, chopped
  • 1/2 cup white vinegar
  • Salt to taste


  1. In a bowl combine all the ingredients and let marinate for 30 minutes to one hour in the fridge. Adjust seasoning with salt.
  2. Serve with a variety of soft lettuce leaves or large format soft herb leaves such as Italian basil. You could also eat this on a bun as a Ceviche Lobster Roll if you were so inclined.


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