Langostino Ceviche – Langostino look like very small, stubby lobster, or a crawfish, and cut up shrimp or lobster may be substituted here. Marinated in lime juice, jalapeno, red onion, garlic and cilantro. Great with tortilla chips for an appetizer!
Langostino look like very small, stubby lobster, or a crawfish, but the langostino is a completely different species. They are neither in the lobster or shrimp crustacean families. Here in the United States, it is referred to as the meat of the squat lobster, but are related to the hermit crab. You can get these at Costco in 2 pound bags frozen. These are so good and can be substituted for shrimp or lobster very easily. Traditionally ceviche is a dish where lime juice is used to “cook” the raw fish. Here I use cooked langostino, but you could also substitute it for shrimp or lobster.
If you can get them fresh boil the langostinos for a minute or two in water then place into an ice bath to stop the cooking process. When cool enough to handle you can peel them. From there, you can cook with them much like you would shrimp. Use these in soups, salads, or seafood pasta dishes. They definitely add a level of sophistication, like a miniature lobster tail in bite size portions!
In this Langostino Ceviche recipe that I adapted from Laylita, an Ecuadorian food blogger, I cut the portions down, added more heat and Mexican oregano for another level of flavor. I served these with fresh, hot and salted corn tortilla chips I got from a local Mexican restaurant for the crunch and the scooping factor. These made for a great, fresh appetizer. It was delicious and refreshing, but I think next time after I take out the hot peppers from the initial marinade I will chop into very small pieces and add back to the dish for more heat.
- 1 lb of cooked langostino meat
- 1/2 red onion
- 8 limes juiced
- 1 tsp Mexican oregano crushed
- 2 serrano peppers
- 5 Cilantro sprigs + 1/2 bunch finely chopped
- 1-2 tbs olive oil
- 3 garlic clove lightly crushed
- Kosher salt
- Cut the onion in half, remove the outer skin and trim off top. Make a cut down the center to the root. Slice thin and place the sliced onions in a bowl, add some kosher salt and cover with warm water and juice from 1 lime. Let rest for about 10 minutes, drain and rinse well with cold water.
- Place the cooked langostinos in a bowl and add the lime juice, onion slices, hot peppers, cilantro sprigs, garlic clove, crushed dry oregano and salt. Cover and let marinate in the refrigerator for a couple of hours.
- Take out the hot peppers, the cilantro springs and the garlic clove and discard.
- Add the chopped cilantro and a really good olive oil to the marinated langostinos and onions, mix well to incorporate thoroughly. Taste and add additional kosher salt if needed.
- Serve with salted fresh tortilla chips.