Lobster Ceviche

• ½ c thinly sliced red onion, from one medium onion
• 2 tbsp red wine vinegar
• 4 Roma tomatoes, divided
• 1 jalapeño, seeded and roughly chopped
• ¼ c ketchup
• 3 tbsp extra virgin olive oil
• 3 tbsp fresh orange juice, from 1 large orange
• 2 tbsp fresh lemon juice, from 1 large lemon
• 1 tbsp honey
• 1 tsp kosher salt
• 8 oz fully cooked lobster meat, thawed if previously frozen, chopped
• 8 oz steamed shrimp, chopped
• Plantain chips for serving

Place red onion and vinegar in small bowl and stir to combine; set aside at room temperature. (Refrigerate until ready to use if chilling ceviche for longer than 30 minutes.)

Quarter tomatoes and reserve 2 quarters. Place remaining 3 ½ tomatoes in a blender with jalapeno, ketchup, oil, orange juice, lemon juice, honey, and salt. Blend on high until very smooth, about 45 seconds. Transfer to large bowl. Add lobster and shrimp and stir to combine. Chill for 30 minutes to 2 hours.

Finely chop reserved tomato. Divide ceviche between 4 bowls and top with diced tomato, red onion and small handful of plantain chips.