The surprising combination of ingredients in this lobster ceviche is different to all ceviches I have tasted. It's the Ceviche de Langosta de Los Roques at D.O.C. Restaurant, in the trendy neighborhood of Los Palos Grandes. It's made with lobster caught the same day, oranges from Valencia, shallots, ají dulce from Margarita and plantain. 

D.O.C. has a wide variety of exquisite lobster dishes from October through March: The Bisque de Langosta with Rhum Veroes; the Langosta with Funghi Porcini from Mérida, and the Risotto Primor de Langosta. These lobsters are the best in Venezuela, brought from Los Roques or Los Testigos islands the same day they´re cooked.

Don´t miss the Cheese Bar and its "bandeja de quesos" with an assortment of delicious fresh artisanal cheese made in different haciendas of the country. Enjoy the incredible bar full with kakis, juvias, mamey, lairenes, mangoes and other seasonal fruits and vegetables grown only in Venezuela. 

Other favorite dishes, including the Duck Magret and Confit, are made with the Pato Real Amazonico from the Hato Santa Lucía in Apure state.

D.O.C. has a variety of wines from all over the world, almost every rum and cocuy made in Venezuela and some exclusive artisanal beers specially made for them. 

See the blog post: http://tinyurl.com/jlepcyv