2. Shrimp/Lobster
For those who love shrimp and lobster (you know we do), shrimp or lobster ceviche is just heavenly. You’ll want to break this out for a summer date night since it’s sure to impress. If you can get your hands on fresh shrimp and lobster, do it since the freeze and thaw process isn’t always kind on this ingredient. If you can’t, no worries.
Our personal recommendation is to keep the lobster small, to about 1 to 1.25lbs each. Although it is a myth that bigger lobsters are tougher, they do take longer to cook and can sometimes be overcooked on the outside when the inside is still raw. Throwing them in an ice bath for both the shrimp and lobster right after steaming/boiling will make them easier to peel.
Yes, this, along with squid, are types of ceviche that should be cooked first, while clams and fish should remain raw.