Langostino Ceviche
Recipe information
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Cooking:
35 min.
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Servings per container:
8
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Source:

Ingredients for - Langostino Ceviche

1. Orange - 1 medium
2. Limes, divided - 5 medium
3. Lemons - 2 medium
4. Diced red onion - ¾ cup
5. Kosher salt, or more to taste - ¼ cup
6. Fresh cilantro - 6 sprigs
7. Garlic, peeled and slightly crushed - 3 cloves
8. Serrano chile peppers, halved lengthwise and seeded - 2
9. Sea salt - 2 teaspoons
10. Dried, crushed Mexican oregano - 1 teaspoon
11. Cayenne pepper, or to taste - ½ teaspoon
12. Frozen pre-cooked langostinos (such as Trader Joe's®), thawed - 2 (12 ounce) packages
13. Cherry tomatoes, quartered - 1 cup
14. Chopped fresh cilantro - 1 cup
15. Good-quality extra-virgin olive oil - 3 tablespoons

How to cook deliciously - Langostino Ceviche

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

Remove from the refrigerator and add cherry tomatoes, chopped cilantro, and olive oil; mix well until thoroughly incorporated.

6. Stage

Taste and season with additional kosher salt if needed.