Langoustine Ceviche

by Editorial Staff

Langoustine ceviche combines almost all flavors: salty, sweet, spicy, and sour.


  • 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.


  1. Squeeze the juice out of half an orange and lemon on a press.
  2. We will pour it into a deep container, in which we will marinate seafood.
  3. 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.
  4. Let cool for 15 minutes so that the seafood draws in the aromatic broth.
  5. 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.
  6. Put in citrus juice and leave for 20 minutes.
  7. 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.
  8. 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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