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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Puerto Rican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the ceviche: | 2. Squeeze 2 ounces of the lime juice over the lobster and sprinkle with salt. Let sit to cook in this mixture for 10 minutes. | 3. Add the scallions and continue to let the lobster sit until desired firmness is reached. Stir in the tomatoes, coconut cream, coconut milk, remaining lime juice, another pinch salt, the red pepper flakes and the sugar. Marinate for a few more minutes, or longer for a firmer texture. | 4. For the tostonos: | 5. Meanwhile, heat the vegetable oil until hot in a heavy skillet. Fry the plantains until three-quarters of the way cooked through, then flatten into a tortilla shape while still hot using a wood pilon or roller. Re-fry until very crispy, then remove, toss with salt and cut in half or in quarters. | 6. Serve the ceviche in a glass ramekin or in a coconut with the tostonos alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	3	ounces		21.2621	7.1611	0.3572	0.0595
lobster tail	1		de-shelled deveined sliced	403.4676	0.0	89.7602	2.2667
kosher salt				403.4676	0.0	89.7602	2.2667
tomato	3	ounces	julienned	19.5611	4.3375	1.0206	0.1701
coconut cream	2	ounces		187.1067	3.7705	2.0582	19.6632
coconut milk	2	ounces		130.4077	3.1411	1.2984	13.517000000000001
red pepper flake	1/4	teaspoon	crushed	403.4676	0.0	89.7602	2.2667
sugar	1	pinch		1.1471	0.2869	0.0	0.0
vegetable oil	1	cup		1879.16	0.0	0.0	218.0
green plantain	1		cut	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.