A simple langostino lobster ceviche recipe that’s made with bright citrus juice and vegetables for the perfect appetizer or summer side dish.
Calling all my fellow seafood lovers to hurry up and get in on this appetizer/side dish ASAP! This recipe is modeled after a traditional ceviche and is perfect to share at summer BBQs and beyond.
While I love raw sushi and sashimi, I know not everyone does. Traditional ceviche is technically raw fish or shellfish that’s “cooked” in the acidic citrus juices (like lemon and lime juice).
You can follow that method for this recipe, but I used the Trader Joe’s frozen and pre-cooked langostino tails to make up the base of this recipe (I used these langostinos often and love it in this langostino bisque recipe).
This is technically already fully cooked but gives you all the flavors you love of traditional ceviche (but may be better for those who can’t or don’t like raw seafood). In fact, it’s like a hybrid between a lobster and shrimp ceviche.
This dish is very simple to toss together. Below I break down everything you need to know about purchasing, preparing, and serving. Let’s dive in!
- Knife and Cutting Board
- Large Mixing Bowl
- Small Bowl
Welcome to my virtual classroom! Use the guided notes below where I often answer commonly asked questions I get from readers and cooks just like you.
This information is meant to help you have a stronger understanding of this recipe and the process so you can find success all on your own.
Ready to begin cooking? Simply jump to the recipe below and begin.
What kind of meat is langostino?
Langostino is a type of shellfish that is considered to be similar to shrimp but tastes like lobster meat (which is why many people love them).
They are also called squat lobster as well and the tail meat, in particular, has a similar texture and flavor to lobster tails.
You can buy these at Trader Joe’s and Costco in the freezer section. It may come either raw or pre-cooked. Both options work fine for this recipe.
Langostino Ceviche Ingredients:
- 16 oz. Langostino Tails
- Red Onions
- Red Pepper
- Olive Oil
- Salt & Pepper
How to assemble the ceviche:
- Begin by defrosting the frozen langostino in cold water. After the langostino tails deforst, pat them dry to remove the excess moisture.
- Next, dice up the red onions, red pepper, jalapeno, mango, and avocado. Place it all in a larger bowl.
- Finely chop the cilantro and juice the limes. Fold it all into the vegetable mixture.
- Toss in the langostino tails, some olive oil, salt, pepper, and finally the cumin.
- Combine all your ingredients and place the ceviche in the fridge for at least 30 minutes (if the langostino is cooked) or 2 hours minimum for uncooked shellfish.
Ways to serve and eat ceviche:
Serve ceviche with tortilla chips or crispy crispy plantain chips; this is the more traditional method.
For this recipe picture, I actually made delicious and savory tostones (a fried green plantain). It makes an elegant vehicle for enjoying the ceviche.
- 16 oz. Langostino Tails cooked or raw, defrosted
- 1/2 Red Onion diced small
- 2 small Jalapenos seeds removed, diced small
- 1 Red Pepper diced small
- 1 Mango chopped
- 1 Avocado diced small
- 1/2 cup Cilantro finely chopped
- 1/2 cup Lime Juice
- 1/4 cup Olive Oil
- 2-3 tsp Sea Salt
- 2 tsp Black Pepper
- 2 tsp Cumin
- Defrost the langostino tails by rinsing them in cold water. Remove from a colander and pat dry with paper towels to remove moisture.
- In a bowl, combine the diced veggies (peppers, mango, onion, avocado, cilantro)
- Fold in the langostino tails and the seasonings.
- Mix in the lime juice and olive oil and toss to coat everything until combined.
- Cover and let it rest at least 30 minutes in the fridge for cooked langostino or a minimum of 2 hours for raw langostinos.
- Serve with tortilla chips, plantain chips, or over tostones.