Langoustine Ceviche
by Editorial Staff
Langoustine ceviche combines almost all flavors: salty, sweet, spicy, and sour.
Ingredients
- Langoustines – 4 pcs.
- Lemon – 0.5 pcs.
- Orange – 1 pc.
- Chili pepper – 1 pc.
- Red onion – 0.5 pcs.
- Salt – 2 pinches
- Greens to taste
- Olive oil – 0.5 teaspoon
- Basil vinegar – 0.5 teaspoon
- Bay leaf – 2 pcs.
- Peppercorns – 5-6 pcs.
Directions
- Squeeze the juice out of half an orange and lemon on a press.
- We will pour it into a deep container, in which we will marinate seafood.
- In a saucepan, boil water with the addition of salt, peppercorns and bay leaves. Dip the langoustines into it (in my recipe they are boiled-frozen), simmer for 1-2 minutes and turn off the heating.
- Let cool for 15 minutes so that the seafood draws in the aromatic broth.
- Then we will remove and clean from the shells. Be sure to remove the intestinal vein that runs through the entire tail of the langoustine.
- Put in citrus juice and leave for 20 minutes.
- At this time, we will filter and cut the orange pulp of the remaining citrus half. Chop half a red onion into small cubes. Remove the seeds from the chili pepper and carefully cut it into a container along with the washed parsley or dill. Sprinkle everything with basil vinegar and vegetable oil, mix.
- Put the salad on a dish, garnish with lemon slices. Add the pickled langoustines and serve the ceviche with a glass of white wine.
Enjoy your meal!
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