Mango Lobster Ceviche
July 2, 2014
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.
Fat 8g (sat 1g)
The post Mango Lobster Ceviche appeared first on Sucralose.