Recipe for Conch and Lobster Ceviche 
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Yield:
6
Ingredients:
Amount Ingredient
2 cup Cleaned and diced fresh conch
(or frozen, thawed conch)
2 cup Diced poached spiny lobster
(about 2 lobsters)
1/2 sm Red onion diced
3 x Scallions sliced on the diagon
1/2 sm Red pepper diced
1/2 sm Yellow pepper diced
1/2 sm Green pepper diced
1/2 sm Papaya peeled, seeded, and diced
2 x to 4 Jalapeno or Serrano peppers chopped finely, seeds optional
1/2 bn Chopped fresh cilantro
1/2 bn Chopped fresh basil
1/2 bn Chopped fresh mint leaves
1 tbl Grated fresh ginger
1/2 x Lime juiced
1/4 cup Rice wine vinegar
1/2 cup Extra-virgin olive oil
Salt to taste
Freshly-ground black pepper to taste
Instructions:
Instructions: In a medium bowl, combine all ingredients and mix well. Season to taste. Marinate for about 3 hours in the refrigerator, tossing occasionally. Just before serving, adjust seasonings.

Freeze stemmed glasses and fill with ceviche. Serve with a basketful of crispy corn chips.

This recipe yields 6 servings.

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