Lobster Seviche with Grilled Fennel

Lobster Seviche with Grilled Fennel
Photo by Becky Luigart-Stayner


  • ½ cup extra-virgin olive oil, divided
  • 1/3 cup fresh lemon juice
  • Garnishes: Lime wedges, fresh mint
  • 1/3 cup thinly sliced green onions
  • 4 cups sliced fennel (about 2 bulbs)
  • Freshly ground black pepper
  • Sea salt
  • + 6 more ingredients
    • Sugar
    • 1 English cucumber, cut in half lengthwise and thinly sliced
    • ½ cup chopped fresh mint
    • 1/3 cup fresh lime juice
    • 2 (2-pound) live lobsters
    • 1/3 cup thinly sliced red onion

Plunge lobsters headfirst into boiling water, and boil 5 minutes. (Lobster will not be fully cooked.) Remove shell, and chop tail and claw meat into 1/2-inch pieces.Combine lobster, lime juice, and lemon juice in a plastic or glass bowl. Cover and refrigerate 1 1/2 hours.Brush fennel slices with ...

View full recipe at My Recipes


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