Ceviche of Moreton Bay bug

Ceviche of Moreton Bay bug

By
From
At Home with Ben
Serves
4
Photographer
Mark Roper

I love the zingy, clean flavours of this dish. Ceviche is a style of Latin American cooking (or not cooking!) that is common from Peru to Mexico. It relies on the acidity of the limes to marinate and cook the flesh of the shellfish.

This recipe works just as well with lobster or crayfish. I like to plunge the shellfish into boiling water first as this makes the meat shrink away from the shell, making it easier to remove the tail meat.

Ingredients

Quantity Ingredient
4 x 200g moreton bay bugs
2 french shallots, thinly sliced
200g cherry vine tomatoes, blanched, peeled, deseeded and halved, juice sieved and reserved
2 limes, juiced
1/3 cup olive oil
salt
freshly ground black pepper
1 avocado, halved, stoned and diced
bunch coriander, leaves picked

Method

  1. Bring a large saucepan of water to the boil. Immerse the bugs in the boiling water for 30 seconds. Remove from the water and place on ice or in cold water to cool.
  2. Remove the tail meat from the shells and dice into bite-sized pieces. Place in a bowl, along with the shallots, tomatoes and their juice, the juice of 1 lime and 2 tablespoons of olive oil. Season well with salt and pepper and marinate for anywhere from 10 minutes to 2 hours, depending on how well you like your lobster cooked. I think 20 minutes is best.
  3. Season the avocado with the juice of 1 lime, salt, pepper and some olive oil.
  4. To serve, position a large pastry cutter, about 6 cm in diameter, in the centre of each plate, and spoon in a quarter of the avocado. Gently combine the lobster mixture with the coriander, and divide between the rings.
  5. Garnish each plate with a drizzle of olive oil, and remove the pastry cutters just before serving.
Tags:
At Home with Ben
family
simple
easy
home
weeknight
midweek
mid-week
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