Grilled Grouper and Lobster Tail Ceviche

Adapted by StarChefs.com
October 2013
Yield: 4 Servings

INGREDIENTS:

600 grams grouper tenderloin, cut into 2-centimeter x 2-centimeter cubes
600 grams lobster tail, cut into 2-centimeter x 2-centimeter cubes
salt
40 grams cilantro, finely chopped
40 grams green onion, finely chopped
200 milliliters lemon juice
1 cup chicha de jora (Peruvian corn beer)
3 tablespoons aji amarillo paste
12 green corn leaves rinsed in hot water
15 grams Limo chile pepper, finely chopped

METHOD:

Prepare and heat charcoal grill. Season grouper and lobster with salt and combine with cilantro, green onion, lemon juice, chicha de jora, and aji amarillo. Lay corn leaves on grill and top with ceviche. Cook 5 to 8 minutes; grouper and lobster should be mostly raw. Garnish with Limo chile and serve in corn leaf.