Lobster ceviche here centers on lobster dressed in a citrus cure, making it a richer take on the usual seafood starter. The lobster version suggests a more composed, upscale presentation than standard fish ceviche, with a price estimate in the upper-teens to mid-twenties based on the menu position. It should eat cold, clean, and slightly sweet from the shellfish, with enough acidity to keep it lively. The dish appears in customer discussion, which supports it as a real offering rather than a menu assumption.