Add a tropical twist to your dinner table with exclusive dishes from Chef Clay Conley's Azul restaurant in Miami!

• Lobster Ceviche with Coconut

Ingredients
1 pound blanched lobster meat, large dice, reserving shells if possible
16 grapefruit supremes
1 cup heart of palm, sliced very thinly on a Japanese mandolin
2 tablespoons chopped cilantro
½ cup julienne carrot
3 tablespoons coconut milk
1 teaspoon aji Amarillo
1 teaspoon chopped ginger
Juice of one orange
Juice of one lemon
Juice of one lime
1 tablespoon sesame oil
1 teaspoon soy sauce
1 tablespoon extra virgin olive oil
1/2 teaspoon sciracha sauce (or another hot sauce of your choice)
Salt and pepper to taste

Method
Toss all ingredients together. Allow to marinate a few minutes. Divide avocado salad in the bottom of the four chilled coconut shells. Spoon lobster salad into the shell and spoon remaining juice over the salad. Garnish with fresh sprigs of cilantro.

• Avocado Salad

Ingredients
1 each avocado
2 tablespoons red onion, minced
2 tablespoons chopped cilantro
Juice of one lime
½ teaspoon seeded, minced jalapeno
Salt and pepper top taste

Method
Half and pit avocado. Scoop out half of the avocado and mix with all ingredients using a fork, achieving a creamy texture. Take the other ½ of avocado, dice it and fold it into creamed avocado.

Be sure to click here and find out more on Chef Clay Conley and his Azul restaurant in Miami!