Shrimp or Lobster Ceviche


  • Peel and devein shrimp or if using lobster, prepare it so that you are left with 100 grams of whichever meat you are using
  • Squeeze the juice of one lime into a medium bowl
  • Typically ceviche is made so that the acidic juice cooks the raw seafood in the bowl. There isn’t enough citric acid in the hCG recipe to “cook” it this way, so toss the meat on the George Foreman or b oil it first.
  • Cut up one entire tomato and add to the bowl
  • Shred a small handful of cilantro and add to the bowl
  • Stir in sea salt, cracked pepper, a dash of cumin, and onion powder
  • Submerge the shrimp or lobster meat in the bowl
  • Let sit for 30 minutes to an hour to let flavor marry
  • Eat alone or over melba toast