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Langostino Ceviche

Langostino Ceviche

A simple langostino lobster ceviche recipe that's made with bright citrus juice and vegetables for the perfect appetizer or summer side dish.
Course Appetizer
Cuisine Brazillian
Keyword Langostino ceviche
Prep Time 15 minutes
Cook Time 30 minutes
Servings 16 Servings
Calories 85kcal
Author Bon Appeteach


  • 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.


No langostino tails? Use shrimp instead! 


Serving: 1g | Calories: 85kcal | Carbohydrates: 5g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 35mg | Sodium: 395mg | Potassium: 127mg | Fiber: 1g | Sugar: 3g | Vitamin A: 452IU | Vitamin C: 20mg | Calcium: 9mg | Iron: 0.4mg