Today VICE “soft opens” its new food channel, yet another indication of pop culture’s obsession with all things culinary, and we are full of giggles. Fittingly, the debut coincides with the release of another episode of its fun-loving, if not slightly raunchy series “Munchies: Chef’s Night Out.” The subject? Miami and these three stooges above. Yes, it’s Michael Schwartz’s turn for a night on the town, and he has chosen a motley crew in Bar Lab’s Elad Zvi (The Broken Shaker) and TGHG’s Eric Larkee (The Genuine Hospitality Group) with some surprising cameos along the way from Tap Tap to The Cypress Room. Watch how this recipe for innocent disaster unfolds in the episode below, and if you must try this at home, we have the closing meal’s sweet and decadent ending in fisherman George Figueroa’s Spiny Lobster Ceviche below. Substitute sweet Florida key west shrimp or rock shrimp when not Florida lobster season. Cheers to good friends and good times!
Spiny Lobster Ceviche
2/3 cup fresh lemon juice, more to taste
1/3 cup fresh lime juice, more to taste
1/4 cup rice vinegar
1 cup good-quality soy sauce
Pinch of cayenne
1/2 pound spiny lobster meat, removed from tail sliced thin
1 tablespoon of masago
1/4 cup thinly sliced cucumbers
1 teaspoon thinly sliced jalapeños (to taste)
Combine the lemon juice, lime juice, vinegar, soy sauce and cayenne in a medium mixing bowl. Toss in lobster meat and make sure it is completely submerged. Let soak for thirty minutes.
Serve the lobster meat over freshly sliced cucumbers, adding jalapeños and masago in top.