This recipe is reprinted with permission from the wonderful new modern Mexican cookbook, Mod Mex by Scott Linquist (Andrews McMeel 2007) ().

"This ceviche comes from the tropical region of the Yucatán, on the Caribbean coast of Mexico. Gently steamed lobster meat is marinated in a lush, tasty blend of coconut milk, citrus juices, chiles, and ginger. It is perfectly paired with a colorful pico de gallo made with mango, red onion, bell pepper, cilantro, and mint." -from the book.