Restaurant Recipes
Stingray Sushi Lobster Ceviche
with Butter Lettuce
Ingredients
Lobster Mix
- 3 ounces lobster, chunked
- 1 tablespoon mango, chunked
- 1 tablespoon red onion, diced
- 1 tablespoon cilantro and jalapeno, minced
- 1 tablespoon avocado, chunked
- 1 to 1.5 ounces soy citrus sauce
Sauce
- 1/4 part yuzu (Japanese citrus juice)
- 1 part ponzu (Japanese sauce)
- 1/2 part soy sauce (lite)
Instructions
Lobster Mix
- Combine all ingredients in mixing bowl and mix well. Place approximately 1 ounce per butter lettuce cup.
Sauce
- Combine all ingredients and mix well.
Attribution
Chef Andrew Nam, Stingray Sushi, Scottsdale, Arizona