Los Roques Lobster Ceviche with pineapple Carpaccio

In the Archipelago Los Roques, Venezuela. The Lobster Festival will is held between November 1st and 15th. In this beautiful Island The fishing of the lobster represent 95% of the national production of this crustacean.
Over 168 miles of coastline make up the island of Margarita (Nueva Esparta State in Venezuela), where you can find not only endless beaches and landscapes with different characteristics for all tastes, but with a variety of dishes linked to products from the sea.



4 kg of Los Roques Lobster (poached in water with salt and Bouquet Garni then cooled bath Maria inverted)
100cc orange juice
1 tsp soy sauce1 tsp Worcestershire sauce
200 g of red onions
150 g Margarita Island tomato
50 g coriander
50 cc vinegar
1 Avocado
50 grams sweet Venezuelan Aji (Chili).

For the pineapple Carpaccio

1 Pineapple
80 g Ginger
100 cc Syrup

Preparation:
In a large bowl, pour the orange juice, vinegar, soy sauce and Worcestershire sauce. Stir until you have a sauce with good consistency.

Add to the sauce: onions, avocado, tomato, cilantro and diced lobster.

Let stand before service.

For the pineapple Carpaccio, the pineapple should be marinated in ginger syrup for 2 hours.

Then cut the pineapple in very thin slices.

You've just travelled to the South Caribbean, without leaving your kitchen!