Lobster Ceviche

Graham Bartlett, chef of Zengo's recipe

Makes enough for about 10 shot glasses of ceviche as an appetizer, or four plates as an entree.

2 whole lobsters, steamed for seven minutes and cooled on ice
1/2 cup coconut milk
1/4 cup fresh lime juice, or juice from 2 small limes
1 1/2 teaspoons lemon juice
1 tablespoon honey
Seeds from 1/4 vanilla bean, removed with knife
1 small piece of habanero chili, deseeded and finely chopped (Use gloves when chopping peppers, as the oil irritates the skin and is difficult to wash off.)
1 tablespoon fish sauce
1 papaya, seeded, peeled and diced into half-inch pieces
Sesame seeds for garnish — roughly 1/4 cup
Chopped scallions for garnish — roughly 1/4 cup, chopped on a bias
Freshly ground black pepper

Remove the lobster flesh from the tails, claws and knuckles. Chop into bite-sized pieces and set aside.

Combine coconut milk, lime juice, lemon juice, honey, vanilla bean seeds, chili and fish sauce in a large mixing bowl and whisk to incorporate. Add diced papaya and chopped lobster meat.

Divide among glasses or four shallow bowls. Garnish with sesame seeds, scallions and a grind of black pepper.

Zengo (202-393-2929; modernmexican.com/zengodc) is located at 781 7th St. NW. Main courses cost $17 to $29.

This recipe first appeared in the Northwest, Dupont, Foggy Bottom and Georgetown Current Newspapers.

Related Ingredients...

Chilies
Coconuts, coconut milk & cream
Lobsters live from Maine