Ceviche is one of the dishes I experienced for the first time 20 years ago in Iquitos, Peru. The fish was thinly sliced, then marinated raw in its own juices. Ceviche is usually fish or shellfish that is "cooked" by the acid in lime juice, with salt, herbs and condiments. It was delicious and I still remember it. I like the sharpness of these types of preparations that do not overpower the the fish.
At this time of the year, the tomatoes are really good, meaning sweet, red and very flavorful. The natural water of the tomato combined with toasted chili and burned tomato (split tomato burned like an onion on the flat top of the stove) gives a more intense flavor. It looks like a beef consomme with an amber color.
The lobster is steamed rare. This allows the flesh to easily be removed from the shell. The meat is finely sliced and marinated with salt and lime juice. In the plate the lobster is combined with Jalapeno, papaya, red onions, mint and shiso. The tomato water is poured over the top with few drop of mustard oil as a last touch.