Coconut Citrus Marinated Lobster Ceviche na Mango Pico de Gallo

Ị ga-ahụ Latin Caribbean a na Lovster Ceviche. A na-eji anụ ụbụrụ a na-eji anụ ụbụrụ eme ihe na-eme ka mmanụ aṅụ, citrus juices, chilies, na ginger. A na-eji lobster rụọ ọrụ na pico de gallo dị ebube nke mango na-acha ọbara ọbara, ose bell, cilantro, na Mint.

Ihe Ị Ga-achọ

• Maka Ceviche:
• 3/4 iko mmiri ara ehi aki oyibo
• 1/4 iko ihe ọṅụṅụ na-esi ísì ụtọ
• 1/4 iko ihe ọṅụṅụ na-agbacha agbacha
• 1/4 iko osikapa mmanya
• 1 tablespoon azu ihendori (Thai ma ọ bụ Vietnamese)
• 1/2 habanero chile (seeded, membrane wepụrụ, na bee lengthwise)
• 1 tablespoon ginger (ọhụrụ, peeled na chopped)
• 1 teaspoon Nnu nnu (ma ọ bụ karịa iji detụ ire)
• 6 (1-paụnd) lobsters
• Garnish: 2 green plantains (peeled, thinly sliced ​​lengthwise, na e ghere eghe)
• Mango Pico de Gallo:
• 2 iko diced mango
• 1 cup diced red yabasị
• 1/2 iko diced acha uhie uhie ose
• 1/2 iko diced poblano chiles
• 1 habanero chile, mkpụrụ na membranes wepụrụ, diced
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped fresh mint leaves
• 2 tablespoons ọhụrụ squeezed oroma ihe ọṅụṅụ
• 2 tablespoons ọhụrụ squeezed ihe ọṅụṅụ lime
• 1 tablespoon mmanụ aṅụ
• 1 teaspoon nnu kosher

Otu esi eme ya

Mee Ceviche:

1. Na efere na-adịghị emerụ ahụ, jikọta ihe oriri niile nke ceviche ma e wezụga ụbụrụ, oge na-eji ihe dịka 1 teaspoon nnu ma ọ bụ iji detụ, kpuchie, na refrigerate.
2. Ka ọ dị ugbu a, n'ime ite buru ibu, weta na ọ dịkarịa ala pasent isii nke mmiri salted ka ọ na-agbanye.
3. Tinye ndị na-egbu anụ, kpuchie ite ahụ, weghachite mmiri ahụ na obụpde, ma sie ndị lobsters ahụ maka nkeji asaa ọzọ, ma ọ bụ ruo mgbe ọ ga-acha ọbara ọbara. Mee nke a na batches ma ọ bụrụ na ite ahụ ezughị ezu iji mee ka ndị niile na-ahụ maka lobsters nọrọ.

1. Wepu lobsters, kechie ọ bụla na aluminom foil, ma jụụ. Bee ndị lobsters na ọkara ala azụ ma wepu anụ anụ. Debe ọdụ shells.
2. Ghichaa mkpịsị ụkwụ na mkpịsị aka, gbasaa bekee ma wepụ anụ ahụ. Iberibe anụ ahụ ka ọ bụrụ ụyọkọ.

Mee Pico de Gallo:

1. Na nnukwu efere ọkara, kwụkọta ihe ndị na-eme maka Mango Pico de Gallo ma wepụ ya.
2. Na nnukwu efere nke na-ajụ ihe, jikọta anụ anụ ụbụrụ na ihe ndị ọzọ na-emepụta ceviche. Maka onye na-eri nri, tinye ude mmiri akwa ½ a na-eji akwa ụlọnga n'etiti etiti efere ọ bụla, ma jupụta na akwa ibe.
3. Garnish with Mango Pico de Gallo na kpocha ahihia greenain plantain, na-eje ozi.

A na-ebipụta usoro nchịkọta a site na ikikere akwụkwọ ọgụgụ nri ọhụrụ nke Mexico, Mod Mex site Scott Linquist (Andrews McMeel 2007).

Ntuziaka na-atọ ụtọ Ụtọ:

• Okpomoku Okpomoku Obu
• Ejiri ejiji na Clarified Butter na Gnocchi na Green Pea Sauce
• Thai Lobster Bisque na Mango na Basil

Nutritional Guidelines (kwa na-eje ozi)
Calories	569
Ọnụba abụba	12 g
Abụba buru ibu	7 g
Abụba na-enweghị ntụpọ	2 g
Cholesterol	662 mg
Sodium	3,244 mg
Carbohydrates	24 g
Fri nri	4 g
Protein	89 g

(A na-agbakwụnye ihe ọmụma na-edozi ahụ na ntụziaka anyị site na iji nchekwa data na-arụ ọrụ ma bụrụ nke a ga-atụle atụmatụ.