Print Recipe

Stingray Sushi Lobster Ceviche
with Butter Lettuce


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 - 1.5 ounces soy citrus sauce


  • 1/4 part yuzu (Japanese citrus juice)
  • 1 part ponzu (Japanese sauce)
  • 1/2 part soy sauce (lite)


  1. Lobster Mix: Combine all ingredients in mixing bowl and mix well. Place approximately 1 ounce per butter lettuce cup.
  2. Sauce: Combine all ingredients and mix well.

Source: Chef Andrew Nam, Stingray Sushi, Scottsdale, Arizona

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