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Place red onion and vinegar in small bowl and stir to combine; set aside at room temperature. (Refrigerate until ready to use if chilling ceviche for longer than 30 minutes.)
Quarter tomatoes and reserve 2 quarters. Place remaining 3 ½ tomatoes in a blender with jalapeno, ketchup, oil, orange juice, lemon juice, honey, and salt. Blend on high until very smooth, about 45 seconds. Transfer to large bowl. Add lobster and shrimp and stir to combine. Chill for 30 minutes to 2 hours.
Finely chop reserved tomato. Divide ceviche between 4 bowls and top with diced tomato, red onion and small handful of plantain chips.
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Fresh and light - loved the crunch when I added chopped celery.
As a long-time ceviche lover, I found this simple but tasty variation to be a refreshing luncheon alternative. I have added lobster chunks and shrimp in the past, as well as citrus, but the addition of wine vinegar, ketchup, and olive oil is an interesting twist, and the plantain chips elevate the island vibe. I would, however, suggest seeding the jalapeno.
This is a delicious recipe.