Langostino ceviche
This easy recipe for langostino ceviche is made with langostinos (or shrimp or lobster), lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.
Langostinos, also known as squat lobster, are a type of shellfish that are related to hermit crabs. In the US, you can find langostino tails (frozen) at Trader Joe’s and Costco. In terms of taste, they are slightly sweeter than shrimp, you could say that these langostinos as not quite lobsters, but are more delicate than shrimp and have a more similar texture to lobster.
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In many case cases, I personally prefer shrimp to lobster. Shrimp is more versatile and can be used in several different dishes. I do like lobster, but find it overwhelming after a few bite. I can only eat small quantities and prefer it in a recipe that mixes it with other ingredients: risotto, mashed potatoes, salads, and soups. Lobster would work well in this ceviche, the lime juice help balance out of the richness of the lobster. Another option for this ceviche is to use crawfish meat – and of course, good old shrimp also work fine.
Langostino is a great shellfish if you want a change from shrimp, or want to take a classic shrimp dish to the next level. Langostinos are also more expensive than shrimp. Maybe it’s because they’re becoming more popular, but prices seem to have increased in the last few years – which is why I only make this langostino ceviche for special occasions.
I love ceviche ( I say this every time that I post a ceviche recipe). This langostino ceviche is one of my favorite ceviches, it’s very simple and doesn’t have all the other ingredients that are in a classic shrimp ceviche, but it really doesn’t need them, the langostino meat matches perfectly with the lime juice, onions and cilantro. While the ceviche is marinating, the langostino is slightly infused with hot peppers and garlic.
If you always wanted to try ceviche, but are skeptical to try fish ceviche because of the raw fish, then this is a great option to introduce you to ceviche. The langostinos are fully cooked, so any risk that you might face with raw fish is eliminated.
I always recommend serving ceviche with something crunchy to create a contrast with seafood, the most typical sides for ceviche are chifles or thin green banana/plantain chips. Another popular side are patacones or tostones, which are thick green plantain chips. Tostado or South American corn nuts are also a great accompaniment for ceviche. Popcorn also works well, but I would try to use one of the first options and save popcorn as the last option.
One of the best parts of the ceviche is the lime juice; it absorbs the flavors of the seafood, the onion, hot peppers, garlic and cilantro. After I eat the seafood, I like to either drink the juice or mix with some crushed chifles or tostado. Mouthwatering!
Langostino ceviche
Ingredients
- 2 lbs of cooked langostino meat defrosted if frozen – can also use lobster tail or crawfish
- 1 red onion cut in half and finely sliced lengthwise
- 12-15 limes juiced
- 1-2 serrano peppers or other hot peppers cut in half
- A few sprigs of cilantro + ½ bunch finely chopped
- 1-2 tbs olive oil or if you prefer a more neutral flavor use avocado oil
- 1 garlic clove lightly crushed
- Salt to taste
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.
Step by step preparation photos for langostino ceviche:
This is a great recipe. We have been importing Chilean langostino since 1982 as one of the first companies to bring them to the United States. I think I may prepare this recipe for our booth at our next food show I work.
Our first container of Argentine Red Shrimp will arrive this month and I think they would give langostino a run for their money in this recipe. Argentine red shrimp are about the best cold water shrimp I have eaten. Thank you for sharing your great recipe.
Todd @ Seatech Corporation
Where are you getting these Argentine Red Shrimp? I only know of one company sourcing them here in the states.
I added some fresh, diced Haas Avocado and some ground cumin to it just before serving.
This is so much better if chilled overnight and served the next day.
Your recipe seems real and simple, yet delicious and elegantly done. Great job. My first time on your blog and I’m very impressed. Congrats on such a good job.
Since lime is such a crucial ingredient, and since there is so much of it, would you say it’s important to freshly squeeze the juice, or does store-bought lime juice suffice?
Hi Heather – Freshly squeezed only, the taste of store bought lime juice tends to be so fake that I wouldn’t use for a dish like ceviche where you want the taste of lime juice is so important.
That’s one of the best ceviches I have ever seen. I’m dying to try it. Not sure if I can find langostinos in the Philadelphia, PA area but I’m going to check. Thank you for sharing such a wonderful dish. :)
That’s the Best Looking Ceviche I’ve Ever Seen! Nicely done…
Can’t wait to give this recipe a try. This ceviche looks absolutely divine.
Se me hace la boca agua!
Gorgeous! I love ceviche too — lobster OR shrimp. Now I’ll be on the lookout for their cousin, the langostino.
This ceviche looks delicious and I can’t wait to try it….thanks so much for sharing…