Mango Lobster Ceviche

Makes 4 Servings


12 ounces lobster meat
2 tablespoons freshly squeezed lime juice
2 tablespoons freshly squeezed orange juice
1/4 cup Splenda, granulated
1 cup fresh mango puree
1/2 cup diced tomatoes
1/4 cup red onions
1/4 cup cilantro, thinly sliced
1/4 cup mint, thinly sliced
2 tablespoons olive oil
1/2 teaspoon habanero sauce
1 pinch salt and pepper (optional)


Mix lime juice, orange juice, SPLENDA® Granulated Sweetener, mango puree, habanero sauce, olive oil, salt and pepper in a glass bowl.
Boil water in a large sauce-pan and cook lobsters for 3 minutes, remove carefully and transfer lobsters to a large bowl of ice water to stop the cooking.
Remove shell and cut meat into small pieces.
Place lobster in the mango sauce along with tomatoes, onions, cilantro and mint.
Serve in a martini glass and garnish with corn tortilla chips.

Nutrition Information

Calories 190
Protein 17g
Fat 8g (sat 1g)
Carbohydrate 15g
Fiber 2g
Cholesterol 80mg
Sodium 410mg
Sugar 11g

The post Mango Lobster Ceviche appeared first on Sucralose.

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