Lobster Ceviche

Ingredients

• 0.3 cup arugula chopped
• 1 rib celery diced
• 0.5  cucumber diced
• 1  jalapeño diced
• 3  juice of lemon juiced
• 3  juice of lime juiced
• 1  juice of orange juiced
• 6 servings kosher salt and pepper black freshly ground
• 4.5 pound live lobsters 
• 2 tablespoons olive oil 
• 2 heads radicchio thinly quartered
• 0.3  onion diced red

Equipment

• pot
• grill
• grill pan

Directions

1. In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use.
2. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
3. Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
4. Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.