Restaurant Recipes

Stingray Sushi Lobster Ceviche
with Butter Lettuce

No Photo

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

  1. Combine all ingredients in mixing bowl and mix well. Place approximately 1 ounce per butter lettuce cup.

Sauce

  1. Combine all ingredients and mix well.

Attribution

Chef Andrew Nam, Stingray Sushi, Scottsdale, Arizona



God's Rainbow - Noahic Covenant