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April 18, 2014

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Perfect summer ceviche from Social House

Image

Beverly Poppe

Lobster ceviche at Social House at CityCenter.

The Details

Social House
Crystals at CityCenter, 736-1122.
Sunday-Thursday, 6-10 p.m.; Friday-Saturday, 6-11 p.m.; lunch Friday-Sunday, noon-5 p.m.

Chef John Lee is the man behind the sushi at Social House. He’s been creating dynamic rolls and elegant sashimi presentations and mixing bold flavors at the popular pan-Asian restaurant since it was at its original location at Treasure Island. Now that Social House has been open for a couple of years at CityCenter’s Crystals, Lee prefers the closer-to-fine-dining audience and environment, and says the kitchen is running on all cylinders. With summer rapidly approaching, the sushi specialist will roll out this colorful, fresh-fruit-laden lobster ceviche. “Summertime is the best for lobster, and we’re making it seasonal by adding mango,” he says. “Instead of just cilantro, we use Japanese shiso leaf, so it leans a little toward Asian but still keeps the spirit of the ceviche.”

Lobster Mango Ceviche

(serves 4)

Ingredients:

1 1/4 lb. Maine lobster

1/4 mango (finely chopped)

1/4 red onion (thinly sliced)

1/5 English cucumber (finely chopped)

5 sweet cherry tomatoes (diced)

3 ooba (Japanese shiso) mint leaves (finely chopped)

1 cup fresh lime juice

1 cup fresh yuzu (Japanese lemon) juice

1 cup mango puree

2 tsp. kosher salt

2 tbsp. grapeseed oil

1/4 cup micro cilantro

1/2 cup dried seaweed

2 bamboo leaves

Method:

In a one-gallon stockpot, add two quarts of water and one teaspoon kosher salt, and bring to a boil. Once boiling, add the lobster to the pot and immediately turn off the heat. Let the lobster sit until just cooked through, about eight to 10 minutes. Remove the lobster from the water and set aside to cool completely. Once the lobster tail is cool, remove from shell and chop into half-inch pieces. Place the pieces in a medium non-reactive bowl. Add the mango, mango puree, lime and lemon juices, red onion, cucumber, tomato, chopped ooba, one teaspoon salt and grapeseed oil, and stir well to combine. Let the ceviche rest at room temperature for 15 minutes before serving with bamboo leaves and lobster shell as garnish.

This story first appeared in Sun sister publication Las Vegas Weekly.

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