Langostino Ceviche Recipes

LANGOSTINO CEVICHE

Steps:

• 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.

LANGOSTINO CEVICHE

Steps:

• Grate 1 teaspoon orange zest into a bowl. Grate 1 teaspoon lime zest into the same bowl. Juice the orange, 4 limes, and both lemons into the same bowl; set aside.
• Place red onion in a non-reactive bowl. Add 1/4 cup kosher salt and cover with warm water. Juice the remaining lime into the bowl. Let sit for 10 minutes. Drain and rinse well with cold water; drain again.
• Return onion to the non-reactive bowl. Add citrus juice and zest, cilantro sprigs, garlic cloves, serrano peppers, sea salt, oregano, and cayenne. Cover and marinate in the refrigerator, stirring occasionally, for 45 minutes.
• Remove from the refrigerator. Remove and discard garlic, serrano peppers, and cilantro sprigs. Add langostino tails and mix gently to combine with the juices. Cover and refrigerate for 45 more minutes.
• Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.
• Taste and season with additional kosher salt if needed.

EASY LANGOSTINO CEVICHE RECIPE

Steps:

• Cook shelled langostino and let it cool.
• In a medium mixing bowl, add tomatoes, chopped onion, cilantro, jalapeno pepper, lime juice, and lemon juice. Mix well.
• Add langostino, and season with salt and pepper to taste. Mix until combined.
• Cover with a piece of plastic wrap. Transfer the mixture to the refrigerator and let it rest for 30-60 minutes.
• Add diced cucumber and avocado right before serving. Mix gently. Serve with tortilla chips or tostada shells.