Langostino ceviche
User Reviews
4.8
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Prep Time
15 mins
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Additional Time
1 hr
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Total Time
1 hr 15 mins
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Servings
8 to 10 people
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Course
Appetizer
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Cuisine
South American
Langostino ceviche
Description
This Langostino ceviche recipe centers on cooked langostino meat combined with the acidity of fresh lime juice, which further marinates the seafood alongside thinly sliced red onions pre-soaked in salted warm water to mellow their sharpness. Serrano peppers add a measured heat, while cilantro sprigs and olive oil introduce fresh herbal and smooth textures. Garlic and salt round out the seasoning. After marinating for a few hours in the refrigerator, the spicy peppers and aromatic garnishes are removed, leaving a balanced ceviche with bright, zesty flavors and tender seafood.
The ceviche is typically served chilled, accompanied by crunchy sides such as green plantain chips (chifles), fried plantains (patacones or tostones), toasted corn, or even popcorn for contrasting textures and to complement the citrusy, slightly spicy seafood. This dish works well as an appetizer or light plate during warm weather or as part of a seafood-focused meal.
Ingredients
- 2 lbs langostino meat defrosted if frozen - can also use lobster tail or crawfish, cooked
- 1 red onion cut in half and finely sliced lengthwise
- 12-15 lime juiced
- 1-2 Serrano pepper cut in half, or other hot peppers
- cilantro a few sprigs and ½ bunch finely chopped
- 1-2 tbs olive oil or if you prefer a more neutral flavor use avocado oil
- 1 garlic lightly crushed, clove
- salt to taste
Sides:
- Green plantain chips aka chifles
- Fried green plantains aka patacones or tostones
- toasted corn
Instructions
- Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well with cold water.
- Place the cooked langostinos in a glass or plastic bowl; add the lime juice, washed onion slices, hot peppers, cilantro sprigs, garlic clove, and salt. Cover and let marinate for a couple of hours in the refrigerator.
- Remove the hot peppers, the cilantro springs and the garlic clove.
- Add the cilantro and olive oil to the marinated langostinos and onions, mix well. Taste and add additional salt if needed.
- Serve with chifles, patacones or tostones, tostado corn, or popcorn.
User Reviews
Overall Rating
4.8
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