Ramen with Kale and Parsnips

Lobster Ceviche w/ Avocado

Topped with Avocado and Dill
Photography by Steven Perkins

As you may have guessed, I’ve been on a bit of a seafood kick, and my roommate had some lobster that needed to be cooked, so we used the shells in the seafood stock, and he used some for lobster omelets, and I used some for this lobster ceviche dish!  Wow, was it good.  It itself was light, flavorful, perfectly cooked with great soft texture and bright acidic bite that was balanced by the creaminess of the avocado with the delicious crunch from the garlic rosemary cracker.  This is an appetizers that’s amazingly easy to make and will knock the socks off whomever you’re trying to impress!


  • 1 Lobster Tail (1/4lb)
  • 1/2 Lemon
  • 1/4 Grapefruit
  • 2 Tsp Fresh Dill Weed
  • 2 Tsp Fresh Cracked Black Pepper
  • Garlic Rosemary Crackers
  • 1/2 Avocado



  1. Remove the lobster from its tail shell, and save the shell for when you make Seafood Stock!
  2. Throw the lobster in a ziplock or airtight container
  3. Squeeze the juice of the lemon and grapefruit into the ziplock
  4. Add in 1tsp of dill and black pepper in the ziplock
  5. Refrigerate for 30 minutes
  6. Pull the lobster from the bag, it should be red on the outside
  7. Chop it into bite size pieces (you’ll notice there are portions that aren’t fully opaque yet, this is fine
  8. Put it back in the bag
  9. Refrigerate for another 20-30 minutes
  10. Remove the lobster from the liquid, and put it in a bowl
  11. Make super thin slices of avocado
  12. Place a cracker on the plate
  13. Top with lobster, then avocado
  14. Sprinkle with dill and black pepper
  15. Enjoy!


This was a really delicious appetizer, it’s light but really flavorful.  It has everything but kick, which can be made up for with optional dices jalepenos or a dollop of sriracha.  The crunch was really satisfying, and the citrus will blow you away, especially the grapefruit, because it’s not going to be the level of bitter I’m sure you’re imagining.  It’s more of a light playful tartness to the acidity, and you still get a clean lobster flavor by the end of chewing.


This is one of the more awesome things I’ve cheffed up, and I really hope you enjoy it.  I would love to hear your thoughts, as always, so be sure to comment!


3 thoughts on “Lobster Ceviche w/ Avocado”

    1. Yay! I’m glad, it’s really simple and incredibly delicious. If you’re feeling crazy you can pulse the ceviched lobster in a food processor with a little bit of mayo and fresh dill weed, then use it as a spread on crackers, it will make it an incredible citrus lobster salad! How did yours turn out?

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