'Food Network' Chef Bryon Freeze Shares His Lobster Ceviche Recipe

STUDIO CITY (CBS) — Chef and Food Network personality Bryon Freeze stopped by KCAL9 Wednesday to show viewers how to make a refreshing lobster ceviche to enjoy during the summertime.

Freeze recently won the executive chef position at Mucho Ultima in Manhattan Beach on Food Network's "Chef Wanted With Anne Burell".

Lobster Ceviche with a Coconut Lime Marinade

Coconut lime marinade recipe:

2 cans coconut milk

1 cup lime juice

¼ cup orange juice

¼ cup rice vinegar

¼ cup fish sauce

¼ cup honey

2 fresh habaneros cut in half

5 kaffir lime leaves

1 stalk lemon grass chopped

6 slices fresh ginger

cucumber, and cilantro.

Salt to taste

-Bring all ingredients to a simmer, cool. Refrigerate overnight, strain.

Ceviche recipe:

The ceviche is 2.5 ounces of lobster claw and knuckle meat.  The meat is mixed with the marinade, mango, jicama, cucumber, and cilantro.

Mix the coconut lime marinate and ceviche together. Serve on a bed of bibb lettuce and with plantain chips.

For more information, check out Mucho Ultima.