When considering what to serve alongside Nobu Lobster Ceviche, think about balance and freshness. Here are a few pairing ideas:
A crisp, chilled Sauvignon Blanc complements the dish beautifully. Its acidity brightens the flavors of the ceviche.
Sesame Ginger refreshing salad brings a crunch that contrasts with the tender lobster. The sesame notes play nicely off the seafood.
For a fun twist, serve the ceviche with crispy tortilla chips. They add texture and serve as a vessel for scooping up that luscious lobster.
Ah, Nobu Lobster Ceviche. Just saying it makes my mouth water. Picture this: fresh lobster swimming in a vibrant mix of citrus juice and spices, garnished with delicate herbs. This dish embodies summer at its best, bringing the ocean to your table with every bite. I first tasted this luxury dish at Nobu, and it was a food memory I cherish to this day. The interplay of flavors and textures was mesmerizing.
As a registered dietitian and food enthusiast, I’m always on the lookout for dishes that not only tantalize the taste buds but also promote well-being. This ceviche is a standout for me, and I want to share why it deserves a spot at your next gathering.
By the end of this article, I hope to inspire you to whip it up and share it with friends or family, preferably while lounging outdoors with good wine nearby. Let’s dive into the specifics of this culinary masterpiece.
Why This Recipe Works
1. Fresh Ingredients
Using fresh lobster creates a superior flavor profile. Your taste buds will notice the difference. Freshness is key to any ceviche, and the lobster shines here.
2. Balanced Flavors
The combination of lemon juice, yuzu, and soy sauce works brilliantly together. The citrus adds brightness, while the soy sauce provides that umami kick. These elements elevate the dish into something extraordinary.
3. Creative Presentation
Serving the ceviche in bibb lettuce cups offers a delightful presentation. It looks beautiful on a plate and is easy to handle. Guests will love the colorful aesthetic alongside its fresh taste.
4. Health Benefits
Lobster is rich in protein and low in fat. This dish provides a guilt-free indulgence. The addition of fresh vegetables boosts fiber content, making it not only delicious but nutritious as well.
How Does It Taste?
The first bite of Nobu Lobster Ceviche is a revelation. The sweetness of the lobster harmonizes with the tanginess from the lemon and yuzu juice, creating a delightful contrast.
The ginger and garlic deliver a gentle warmth, while the herbs add a fresh finish. You might even feel like you’re taking a mini-vacation to the coast with each mouthful.
What Sets This Recipe Apart from Other Nobu Lobster Ceviche Variations?
Many restaurants offer lobster ceviche, but Nobu elevates it to new heights. Here are a few distinctions:
- Unique Ingredients: The use of yuzu juice and ají panca chili paste creates a unique twist compared to traditional recipes. These items add complexity that you won’t find everywhere.
- Presentation: Serving the ceviche in lettuce cups makes it feel more refined. The visual appeal enhances the overall experience.
- Portion Control: By cutting the lobster into bite-sized pieces, this recipe makes it easy to enjoy without overwhelming your palate.
- Balancing Act: The recipe skillfully balances richness and brightness, making it a standout from more straightforward variations.
The Ingredients
Now, let’s gather what you’ll need to create this incredible dish. Here’s what’s on the list:
- 1/2 teaspoon ground ginger
- 1 garlic clove, peeled and finely minced
- 2 pinches salt dissolved in 2 tablespoons water
- 1 teaspoon yuzu juice
- 1/2 teaspoon ají panca (Peruvian chili paste)
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons soy sauce
- 1/2 teaspoon smoked paprika (for a smoky touch)
- 1 teaspoon rice vinegar (to add a slight tang)
- Meat from 1 boiled 2-lb Maine lobster, cut into 1/2″ pieces and chilled
- 12 small bibb lettuce leaves
- 3 sprigs fresh cilantro plus 12 cilantro leaves
- 1/2 small red onion, peeled and very thinly sliced
- 3 cherry tomatoes, halved and quartered
Instructions for Making Nobu Lobster Ceviche
Step 1: Prepare the Lobster
Begin by cooking the lobster. Bring a large pot of salted water to a boil. Add the lobster and cook for about 10-12 minutes. The lobster shell should turn bright red when it’s done. Remove it from the pot and let it cool. Once cool enough to handle, extract the meat and chop it into 1/2″ pieces. Place the meat in the refrigerator to chill.
Step 2: Mix the Marinade
In a bowl, combine the ground ginger, minced garlic, dissolved salt solution, yuzu juice, ají panca, black pepper, lemon juice, soy sauce, smoked paprika, and rice vinegar. Mix everything until well combined. This marinade is the key to infusing flavors into the lobster.
Step 3: Marinate the Lobster
Take the chilled lobster meat from the fridge and pour the marinade over it. Ensure all the pieces are coated well. Allow it to marinate in the refrigerator for at least 15-30 minutes. This step is crucial for flavor enhancement.
Step 4: Prepare the Garnish
While the lobster marinates, slice the red onion very thinly. Halve the cherry tomatoes and chop the fresh cilantro leaves. Keep these aside for assembly.
Step 5: Assemble the Dish
Now that everything is ready, it’s time to assemble. On a serving platter, arrange the bibb lettuce leaves as your base. Spoon the marinated lobster mixture onto the lettuce. Top with sliced red onion, cherry tomatoes, and a sprinkle of fresh cilantro for garnish.
Notes on Making the Ceviche
- Choosing the Lobster: Fresh lobster is best, but if you can only find frozen, it will still work nicely. Just make sure to cook and cool it properly.
- Let It Marinate: A longer marination time amplifies the flavors, but don’t overdo it. 30 minutes is generally optimal.
- Adjust Spice Levels: If you prefer less heat, reduce the amount of ají panca. Start small and adjust based on your taste.
- Serving: Ceviche is best served immediately for the freshest taste. However, it can sit for a brief period before serving without losing its charm.
- Freshness is Key: This dish shines when made fresh. Scale down if you’re not serving a crowd, as ceviche is best enjoyed on the same day.
Nutrition Information
Per serving (approx. 1/4 of the recipe):
- Calories: 220
- Protein: 30g
- Carbohydrates: 8g
- Fat: 6g
- Fiber: 1g
How Do You Store This Nobu Lobster Ceviche?
If you must store leftovers (which I truly hope you don’t have to because it’s so delicious), keep it in an airtight container in the refrigerator. It’s best consumed within 24 hours.
Over time, the lobster might begin to absorb too much acid from the marinade, altering its texture.
Sides for Nobu Lobster Ceviche
1. Grilled Corn Salad: This colorful side adds sweetness and crunch. Grilling the corn brings out its natural sugars, creating a delightful contrast to the ceviche.
2. Avocado Toast: Slathering creamy avocado on crusty bread pairs beautifully with the acidic ceviche. It adds richness and rounds out the meal nicely.
3. Quinoa Salad: A light quinoa salad with fresh herbs and lemon dressing brings in a nutty flavor. It’s a nutritious addition that complements the ceviche well.
What Alternatives Can You Use for the Ingredients if They Are Not Present in Your Kitchen?
1. Yuzu Juice: If yuzu isn’t available, try substituting with lime or lemon juice. It won’t have the exact flavor, but it will still provide the acidity you need.
2. Ají Panca: In case you can’t find ají panca, use sriracha or chili garlic sauce for a similar spice profile. They will lend a nice kick to the dish.
3. Bibb Lettuce: If bibb lettuce is unavailable, go for butter lettuce or even cucumber slices. Both options make for great vessels to hold that marinated lobster.
4. Fresh Cilantro: If you’re not a fan of cilantro, fresh parsley can work as a substitute. It won’t mimic the exact flavor but will add freshness nonetheless.
Nobu Lobster Ceviche Recipe
Equipment
- refrigerator
Ingredients
- 1/2 teaspoon ground ginger
- 1 garlic clove peeled and finely minced
- 2 pinches salt dissolved in 2 tablespoons water
- 1 teaspoon yuzu juice
- 1/2 teaspoon ají panca Peruvian chili paste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup freshly squeezed lemon juice
- 2 teaspoons soy sauce
- 1/2 teaspoon smoked paprika for a smoky touch
- 1 teaspoon rice vinegar to add a slight tang
- Meat from 1 boiled 2-lb Maine lobster cut into 1/2″ pieces and chilled
- 12 small bibb lettuce leaves
- 3 sprigs fresh cilantro plus 12 cilantro leaves
- 1/2 small red onion peeled and very thinly sliced
- 3 cherry tomatoes halved and quartered
Instructions
- Begin by cooking the lobster. Bring a large pot of salted water to a boil. Add the lobster and cook for about 10-12 minutes. The lobster shell should turn bright red when it’s done. Remove it from the pot and let it cool. Once cool enough to handle, extract the meat and chop it into 1/2″ pieces. Place the meat in the refrigerator to chill.
- In a bowl, combine the ground ginger, minced garlic, dissolved salt solution, yuzu juice, ají panca, black pepper, lemon juice, soy sauce, smoked paprika, and rice vinegar. Mix everything until well combined. This marinade is the key to infusing flavors into the lobster.
- Take the chilled lobster meat from the fridge and pour the marinade over it. Ensure all the pieces are coated well. Allow it to marinate in the refrigerator for at least 15-30 minutes. This step is crucial for flavor enhancement.
- While the lobster marinates, slice the red onion very thinly. Halve the cherry tomatoes and chop the fresh cilantro leaves. Keep these aside for assembly.
- Now that everything is ready, it’s time to assemble. On a serving platter, arrange the bibb lettuce leaves as your base. Spoon the marinated lobster mixture onto the lettuce. Top with sliced red onion, cherry tomatoes, and a sprinkle of fresh cilantro for garnish.
Notes
- Choosing the Lobster: Fresh lobster is best, but if you can only find frozen, it will still work nicely. Just make sure to cook and cool it properly.
- Let It Marinate: A longer marination time amplifies the flavors, but don’t overdo it. 30 minutes is generally optimal.
- Adjust Spice Levels: If you prefer less heat, reduce the amount of ají panca. Start small and adjust based on your taste.
- Serving: Ceviche is best served immediately for the freshest taste. However, it can sit for a brief period before serving without losing its charm.
- Freshness is Key: This dish shines when made fresh. Scale down if you’re not serving a crowd, as ceviche is best enjoyed on the same day.
Nutrition
Frequently Asked Questions
Conclusion
Creating Nobu Lobster Ceviche at home is a delightful experience that brings restaurant-quality flavors right to your kitchen. It’s a dish that showcases luxury while remaining approachable. You get to indulge in the succulent sweetness of lobster amplified by zesty citrus and an array of spices. This isn’t just food; it’s a showcase of flavor and craftsmanship you can easily take part in.
So, fire up your culinary skills, grab your fresh ingredients, and impress your guests or family. As the summer sun shines, there’s no better way to gather people than with a plate of this delectable ceviche. Trust me; everyone will be coming back for seconds!
