Lobster Ceviche with Pistachio Aguachile
1-½ pounds Raw lobster tail, thinly sliced
1 cup Fresh lime juice
Salt and pepper to taste
¾ cup Pistachios
2 tablespoons Serrano pepper
¾ cup Olive oil
Salt, to taste
1 tablespoon Serrano, thinly sliced
1 tablespoon Pearl onion, thinly sliced
1 tablespoon Breakfast radish, thinly sliced
Place the sliced lobster on a plate; add lime juice salt and pepper, to taste.
In a saucepot, confit pistachio and serrano peppers in the olive oil. Blend and salt, to taste.
Cover the lobster with the Aguachile; arrange Serrano slices, onion rings, radish slices, cilantro leaves and flowers. Add drops of pistachio oil. Serve with corn tostadas.