This easy recipe for langostino ceviche is made with langostinos (or shimp 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.
Easy recipe for langostino ceviche made with langostinos or shrimp, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.
- 2 lbs of cooked langostino meat, defrosted if frozen
- 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
- 1 garlic clove, lightly crushed
- Salt to taste
- Chifles, patacones or tostones, or tostado corn
- 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.
I actually prefer shrimp to lobster; shrimp is more versatile and can be used in many different dishes. I do like lobster, but find it overpowering, I can only eat small quantities and prefer it in a recipe that mixes it with other ingredients: risotto, mashed potatoes, salads, and soups. 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 and 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 (and even fish ceviche prepared with quality fresh fish is relatively safe).
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!