Lobster and Squid Ceviche, Avocado, Banana, Spicy Gazpacho Sauce, Crispy Plantains

FOR THE CEVICHE

• 4 ounces lobster meat, cooked and shelled
• 4 ounces squid tubes, blanched and cut into thin strips
• 1 each avocado, peeled and cut into pieces
• 1 tablespoon cilantro leaves, chopped
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• salt to taste

FOR THE GAZPACHO

• 1 each yellow onion, peeled and cut into pieces
• 8 each garlic cloves
• 2 each english cucumber, chopped
• 1 bunch itailan parsley, leaves only
• 2 each red bell peppers, seeded and chopped
• 15 each vine ripe tomatoes, rough chopped
• 4 each serrano peppers, chopped
• 1/2 cup sherry vinegar
• 1 cup extra virgin olive oil
• salt and pepper, to taste

FOR THE BANANA PUREE

• 2 tablespoon peeled ginger, chopped
• 1 1/2 each serrano pepper, chopped
• 1/2 teaspoon allspice, ground
• 1 teaspoon tumeric, ground
• 6 each bananas
• 1/2 cup rum
• 1 cup water

FOR THE CEVICHE

Combine all ingredients together in a food safe container and refridgerate for one hour. Stir all the ingredients and recover. Let sit for 3-4 hours to allow flavors to blend and provide maximum flavor.

FOR THE GAZPACHO SAUCE

Combine all ingredients into a large food safe bucket and place into cooler to marinate overnight.  The next day remove from cooler and blend ingredients using a hand held immersion blender.  Season with salt and pepper.  Serve cold.  

FOR THE BANANA PUREE

In a deep sauce pot, quickly sauté the ginger and jalepenos. Lower heat and sprinkle in the allspice and turmeric.  Continue to cook for one minute, add bananas and deglaze with rum.  Next add water.  Place mixture into blender and blend till smooth.  Serve cold.

FOR THE GARNISH

1 each plantain, peeled and cut into thin strips, and fried
Banana Puree
Spicy Gazpacho