Ingredients

• 3 (1 1/2 to 2-pound) live lobsters
• 3 lemons, juiced
• 3 limes, juiced
• 1 orange, juiced
• 1 rib celery, diced
• 1 jalapeno, diced
• 1/2 cucumber, diced
• 1/4 cup arugula, chopped
• 1/4 red onion, diced
• Kosher salt and freshly ground black pepper
• 2 heads radicchio, quartered
• 2 tablespoons olive oil

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Instructions

1. In a pot of boiling water, cook the lobsters for 6 minutes. The meat should not be cooked all the way, only about 75 percent done. Cool and remove the meat from the tails. Dice into 1-inch pieces. Reserve the rest of the lobster meat for another use. Mix the tail meat with the citrus juices and refrigerate for 1 hour.
2. Add the celery, jalapeno, cucumber, arugula and onion to the lobster and let stand another 30 minutes.
3. Heat the oil in a grill pan over medium-high heat. Grill the radicchio until just wilted, 2 to 3 minutes per side. Season with salt. Slice the radicchio into coarse ribbons. To serve, make a bed of radicchio and spoon the ceviche right on top.