As we hopefully leave the strangely cold weather behind and go into the proper humid HK Spring, we’re all looking for quick, easy-to-make summer dishes for all our BBQs and dinner parties. We’re turning our back to the hearty stews and soups, and saying hello to refreshing light dishes like a Lobster Ceviche!

For those who don’t know, ceviche is basically a dish where seafood is cured with citrus juice (usually lime or lemon). No heat is used and the acidic juices will cure the meat. And for the adventurous cook, you can play around with the curing time – the less time it’s soaked in the citrus juice, the less cooked it’ll be, thus giving it a different texture.

Lobster Ceviche

Tender and succulent lobster meat that is lightly cured in lime juice, then tossed with crunchy red radish slices. Perfect for the balmy summer evenings ahead!


  • 1 fresh Boston lobster (around 600 grams), uncooked
  • 100ml fresh lime juice
  • zest of 1 lime
  • 1 to 2 red chillies (depending on desired spice level), seeded and thinly sliced
  • 1 to 2 green chillies (depending on desired spice level), seeded and thinly sliced
  • 2 red radishes, sliced
  • 1 sprig of cilantro, chopped
  • 1 Ssig of green onion, sliced
  • 1 banana shallot, sliced
  • 10ml ponzu
  • 10ml extra virgin olive oil
  • Sea salt and pepper to taste


  1. Take out the lobster meat from the shell and cut it into rough chunks. Set the shell aside.
  2. Add lime juice to the meat and toss until each piece is coated in lime juice. Juice should cover over the meat (add more juice if necessary). Set aside to soak for 15 – 20 minutes in the fridge.
  3. Strain the lobster meat from the lime juice and mix with all the other ingredients. Adjust the seasoning if necessary.
  4. Serve inside the lobster shell over the bed of crushed ice.

Don’t like lobster? Feel free to use another seafood!

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