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.
Servings 16 Servings
Calories 85kcal
Ingredients
- 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
Instructions
- 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.
Notes
No langostino tails? Use shrimp instead!
Nutrition
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