Langostino Ceviche is a light, healthy, gluten-free, paleo recipe that makes a quick seafood dinner or appetizer. This ceviche is a bright and flavorful dish loaded with fresh citrus and herbs, hot peppers, and sweet langostino. You’ll make this easy summer meal again and again.
The Best Ceviche Recipe
The first time I had ceviche was in Cabo San Lucas, Mexico, many years ago. My husband and sons went on a deep-sea fishing adventure and caught a Mako shark. The captain of the boat convinced the boys to take the shark back to the hotel and ask the kitchen to prepare it for the group we were traveling with. We were enjoying our final night overlooking the ocean when the kitchen brought out the most incredible Mako Ceviche made from our shark. Everyone was blown away by how refreshing and delicious the dish was.
Now, whenever I go to a restaurant that offers ceviche, I happily order it. But sometimes, I want to bring that memory home with me. So I decided to develop a recipe that I’d be happy to serve to anyone, anywhere. Langostino is the star in this ceviche, but it’s perfectly balanced with fresh citrus, clam juice, warm spices, and fresh herbs. It’s simple to prepare, can be made ahead of time, and is packed with healthy goodness.
Enjoy this chilled langostino ceviche on a warm summer evening on your deck, at the beach, or wherever your friends gather.
Is Ceviche Raw?
Ceviche (pronounced “seh-vee-chay”) is originally from the South American country of Peru and is a catch-all recipe for any raw fish or seafood marinated in citrus juices. The acid in the citrus denatures the proteins in the fish, essentially cooking it. So, although there is no heat involved in the preparation of ceviche, the fish becomes opaque and has a nice, firm texture. This dish is a very safe preparation to dip your toe into the waters of raw fish.
What is Langostino?
Langostino is a Spanish word that can mean different things in different areas of the world. In the US, langostino commonly refers to the meat of the squat lobster, which is closely related to the hermit crab. It looks a bit like cooked shrimp but has a sweet, delicate flavor similar to crab.
We always grab a bag or two of these little guys at Costco when they’re selling seafood. If you can’t find langostino, substitute them with small shrimp.
What You’ll Need
The best ceviche recipe is bright, full of flavor, and balanced with just the right amount of acid. Here’s what you’ll need to make the perfect bite. Scroll down to the recipe card for actual amounts.
- Orange Juice: I recommend squeezing juice from fresh oranges for this recipe. Bottled juice won’t have the same flavor.
- Lime Juice: Juice fresh limes for the best flavor.
- Clam Juice: You should be able to find clam juice in the international aisle of your grocer.
- Red Onion
- Bell Pepper: I used a yellow bell pepper for my ceviche. It’s a great flavor with a hint of sweetness.
- Tomatoes: Any fresh, flavorful tomato will work.
- Langostino: I get frozen, fully cooked langostino from Costco. You can blanch peeled and deveined shrimp if you can’t find langostino.
- Octopus: Sliced and blanched. If you can’t find octopus, you can sub in shrimp, crab, or lobster.
- Spices: This ceviche uses turmeric, freshly grated ginger, salt, and pepper.
- Fresh Herbs: I used cilantro, but you can sub in fresh parsley if you don’t like the flavor.
How to Make Langostino Ceviche
The best part of making ceviche is the active preparation time is minimal. Here’s how to make it!
- Prepare the Marinade. Mix the orange juice, lime juice, clam juice, turmeric, fresh ginger, and salt in a small bowl. Whisk until everything is fully incorporated.
- Marinate the Seafood and Veggies. Add the langostino, octopus, peppers, tomato, onions, and juice mix to a large mixing bowl. Toss everything together, cover the bowl with plastic wrap, and let it chill in the fridge for at least an hour. The flavors will develop more the longer everything sits.
- Serve. Add chopped cilantro and sliced avocado to the bowls as you prepare to serve. Serve with tostadas or chips.
Langostino Ceviche is a light, healthy, gluten-free, paleo recipe that makes a quick seafood dinner or appetizer. Traditionally, the Peruvian dish is served with diced sweet potato, boiled corn, or Andean-style corn nuts. If you want to keep things simple, try pairing it with crunchy tostadas, fresh tortilla chips, or sweet plantain chips. Finish things off with a Spicy Jalapeno Margarita!
Can I Store Leftover Ceviche?
If you can’t eat four servings of this langostino ceviche, I recommend halving the recipe. Ceviche is typically prepared and eaten fresh. The texture of the seafood will change and get mushy as the acid in the juice continues to break down the protein.
- 1/3 cup freshly squeezed orange juice about 2 oranges
- 1/3 cup freshly squeezed lime juice about 2 limes
- 1/4 cup clam juice
- 1 tbsp turmeric
- 1 tsp fresh ginger grated
- 1/2 tsp kosher salt
- 1/2 small red onion thinly sliced and quartered
- 1 yellow bell pepper seeded and diced
- 2 small tomatoes diced
- 1 jalapeno diced
- 1 cup langostino fully cooked
- 1 cup octopus sliced and blanched
- 1 avocado diced
- 1 tbsp cilantro chopped
- In a bowl mix orange, lime, clam juice, turmeric, ginger, and salt.
- In a large bowl add langoustine, tomato, 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.)