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Written by Quasar Travelers Quasarex Staff

Updated: May 06, 2024
Published: February 21, 2012

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Lobster Ceviche

Hello Galapagos lovers!

As head chef for Quasar Expeditions' Galapagos luxury cruises, this will be my first post for the recipes of the most popular dishes aboard our cruises. Each week I will add a blog post with a new popular recipe, so be sure to check up on us often! We will also be sharing these recipes on our Facebook and Twitter pages, so be sure to join us on those social media channels as well.

If you traveled to the Galapagos with us before, and you had a favorite dish onboard that you would like a recipe for, please just post a comment on this post or any of my blog posts (or on Facebook) and I will do my best to try to get your desired recipe up.

I hope you like these recipes! These dishes are all relatively simple to make and they will bring back memories of your travels to this natural paradise.

Hope to see you here soon!

— Angel Choez

Spiny Lobster Ceviche Recipe

Preparation time: 15 minutes to prepare, 3-4 hours to let sit.

Servings: 5.

Note: Always use the freshest seafood possible. Make the ceviche the same day you purchase fresh seafood.

Spiny Lobster Ceviche


  • 2 ½ lbs of Spiny Lobster tails (or regular lobster, shrimp or jumbo shrimp), cut into 1/2 inch pcs.
  • 1/2 cup of fresh squeezed lime juice.
  • 1/2 cup of fresh squeezed lemon juice.
  • 1/2 of fresh red onion, finely diced.
  • 1 cup of chopped fresh seeded tomatoes.
  • 1 serrano chili, seeded and finely diced.
  • 2 teaspoons of salt.
  • A dash of ground oregano.
  • A dash of Tabasco or a light pinch of cayenne pepper.
  • Fresh cilantro.
  • 1 fresh soft avocado.
  • Toasted korn kernels.

Preparation Method:

  1. In a casserole dish, either Pyrex or ceramic, place the lobster, diced onion, tomatoes, chili, salt, tabasco, and oregano. Cover with lime and lemon juice and stir until all the ingredients are blended together.
  2. Let sit covered in the refrigerator for an hour, then stir again, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for 2 to 3 more hours, giving time for the flavors to blend.

Note: During the marinating process the lobster will change from pinkish and translucent, to whiter in color and opaque.

Serve with chopped cilantro on top and slices of avocado with toasted corn kernels on the side.


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  • Frying fish in a pan is an easy and healthy way to cook this delicious seafood. There are many different pans you can use for this, but some work better than others. A deep-fryer is not necessary, but it will produce a better-quality product.The best pan for frying fish is a cast-iron skillet. This type of pan retains heat well and gives the fish a nice crispy crust. If you don’t have a cast-iron skillet, any other heavy-duty skillet will work as well. Avoid using nonstick pans, as they do not get hot enough and the fish will not brown properly.To fry fish in a pan, first make sure that your fish is coated with some flour, cornmeal, or breadcrumbs. This will help to create a crispy crust.

  • Home of the freshest seafood in town, and Wilmington’s only Live Lobster Tank. Try one of our signature entrees like Fish Bites Tuna Filet, Stuffed Flounder or The Fisherman’s Stew. We have unique appetizers like Oyster Bombs, Shrimp Bombs, or Grouper Cheeks (who knew Groupers had cheeks!!). Have your Fresh Catch prepared to your delight, pan-seared, grilled, blackened, broiled or fried. We will accommodate any taste. The Daily Special Board features creative dishes that highlight our Chef’s creative culinary skills. We make a fantastic steamer platter with Crab Legs, Shrimp, Clams, Oysters and Mussels. The possibilities are endless. We have the largest selection of seafood in the area. Not only are we a seafood restaurant, but a fresh market as well. Take home your Fresh Seafood selection and cook it your favorite way. We also have take out. Don’t forget our made from scratch desserts.