Ingredients:

3 cups Dungeness Crab Meat
1 Live Lobster
2 cups Mango, diced
1/2 cup Lemon Juice
1/4 cup Cilantro, finely chopped
1/8 cup Serrano Chile, finely chopped
3 cups Halibut
4 cups Papaya, diced
1/2 cup Pineapple, diced
1/2 cup Lime Juice
1 cup Jicama, chopped
1/2 cup Sour Cream
1 cup Heavy Whipping Cream
Grapeseed Oil
3 Yucca Root, thinly sliced

 

Directions:

The first step is to pour yourself a glass of ZD Reserve Chardonnay!

Creme Fraiche: Combine Sour Cream and Heavy Whipping Cream until well incorporated. Set aside.

Yucca Chips: Heat Grapeseed Oil in a large sauté pan or deep fryer until very hot. Add Yucca Root in small batches and fry until crisp and golden. Arrange on paper towels to dry.

Ceviche: In a large pot poach lobster in butter until just cooked through. Allow to cool. Cut into pieces. In a bowl, combine halibut, lemon juice and lime juice and allow to marinate for 2 minutes. Add the lobster, crab meat, papaya, mango, pineapple, cilantro, serrano chile and jicama and stir gently to combine.

Place ceviche on a crisp Yucca chip with a dollop of creme fraiche and enjoy!

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