Stingray Sushi Lobster Ceviche with Butter Lettuce

Source: Chef Andrew Nam, Stingray Sushi, Scottsdale, Arizona

Lobster Mix:
3 ounces lobster, chunked
1 tablespoon mango, chunked
1 tablespoon red onion, diced
1 tablespoon cilantro and jalapeno, minced
1 tablespoon avocado, chunked
1 - 1.5 ounces soy citrus sauce

Combine all ingredients in mixing bowl and mix well. Place approximately 1 ounce per butter lettuce cup.

Sauce:
1/4 part yuzu (japanese citrus juice)
1 part ponzu (japanese sauce)
1/2 part soy sauce (lite)

Combine all ingredients and mix well.