I love the wonderful refreshing flavors of ceviche. While ceviche or cebiche is made in various nations in Central & South America, in Peru it is celebrated as a part of its national heritage, and even has a holiday declared in its honor.
Ceviche is traditionally is made with chunks of raw fish that is cooked in the aromatic and acidic citric juices of lime and bitter orange. This langostino ceviche is perfect for those who are weary of raw fish.
I picked up two bags of langostino tails are Trader Joe’s, and they are pre-cooked. So you simply need to defrost and rinse and use them in your recipe.
Next time I give homemade ceviche a shot, I will be using the freshest raw fish that I can find so that I can truly attempt the traditional recipe.
In Peru, the liquid is often served separately and is called leche de tigre, or tigers milk. The ceviche is typically served with sweet potato, freshly cooked corn & crispy corn nuggets, which are quite addictive!
2 bags of langostino tails
1 jalapeño or chili pepper
1/4 of a red onion
1-2 garlic cloves
1/2 bunch of cilantro
Defrost your langostino tails. Thinly slice the onion. Place your onion slices in a bowl of warm water and a tablespoon of salt. This will tenderize the onion. Rinse with cold water and set aside in a bowl with your langostino. Finely slice your jalapeño. You can keep or discard of the seeds depending on the amount of heat that you want in your ceviche. Grate your garlic. Finely chop the cilantro. Add those ingredients to the bowl. Juice your six limes and add that to the bowl tossing it lightly. Stir in a tablespoon of olive oil. Salt it to taste.
Leave it in the refrigerator for half an hour so that all of the flavors come together.
This makes four servings.