The first time I had ceviche was in Cabo San Luca Mexico years ago. My boys were little buggers full of piss and vinegar. My husband and two friends decided to go deep-sea fishing and were brave enough to take our boys along. On their adventure at sea they caught a Maco shark.
Now my boys of course like any little boys thought it was super cool that they caught a shark, my oldest son still has the jaws 13 years later still sitting on his book shelf in his room.
What I didn’t know nor do I think anyone on that boat is that Maco shark is delicious. The captain of the boat convinced the guys to take the shark back to our hotel and ask the kitchen to prepare the shark for the group we were traveling with. It was our last night and the group met to dine outside overlooking the ocean and the kitchen served us Maco ceviche.
I don’t think a person there did not oooh and ahhh over how delicious it was. I also don’t think most people there were aware that the fish was not “cooked” over heat, myself included. Even my little hellions tried their shark and were quite impressed.
Since then if a restaurant offers ceviche I order it. It is fresh, healthy and delicious. If you haven’t tried it before, you will be surprised at how refreshing and delicious ceviche tastes. This is simple to prepare, can be made ahead of time and is packed with healthy goodness.
Ceviche is a seafood dish from the South American country of Peru. Ceviche is essentially a combination of fresh fish and seafood, and citrus juice, usually lime juice. The acid in the citrus “cooks” the fish.
Now your probably wondering what the heck is Langostino. My husband always picks up a bag of these little guys at Costco when they are selling seafood. Langostino looks like cooked shrimp meat but has a sweet, delicate flavor more like lobster or crab. The texture resembles shrimp more than lobster tail meat. If you don’t have access to Langostino just substitute with small shrimp.
- ⅓ cup fresh squeezed orange juice (about 2 oranges)
- ⅓ cup fresh squeezed lime juice (about 2 limes)
- ¼ cup clam juice
- 1 tablespoon of turmeric
- 1 teaspoon fresh grated ginger
- ½ teaspoon kosher salt
- ½ of small red onion thinly sliced and quartered
- 1 yellow bell pepper, seeded and diced
- 2 small tomatoes diced
- 1 jalapeño diced
- 1 cups langostino fully cooked(you can used peeled and deveined shrimp, blanched)
- 1 cup octopus, sliced and blanched
- 1 avocado, diced
- 1 tablespoon freshly chopped cilantro
- In a bowl mix orange, lime, clam juice, turmeric, ginger and salt.
- In a large bowl add langoustine, tomoato, peppers, onion and juice mix. Toss together and refrigerate for at least 1 hour.
- Before serving add cilantro and avocado and serve in small bowls. (If you don't like it too spicy add jalapenos before serving.)
About Amy Stafford
You can usually find me in my garden, the kitchen, at the gym or spending time with my family. I love sharing recipes, gardening and exercise tips and stories of my backyard chickens and beekeeping.
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Hi, I am Amy, and I am a confessed Food Lover, Garden Addict and Photo Junkie!
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Nice recipe and photos. The first time I have Ceviche was in Puerto Rico last year