There are many regional variations on “classic” ceviche, but my favorite type is based on lots of fresh lime juice, some garlic, a little olive oil, and some type of hot pepper in the mix. Cilantro is also a personal preference. For me, the mix of briny seafood with lime, garlic, and a little heat is pure ambrosia–I love to drink the resulting juice–and all of this is largely “to taste” for that reason. Leave out anything you don’t like (other than lime juice), add more of what you love, and adjust to suit your palate.
We typically eat ceviche out on the back deck with napkins, some freshly-made popcorn (great for a topping), and some kind of chips for scooping. I tossed some halved cherry tomatoes into this batch because we had just picked them from the garden and I thought they would be pretty. A great tip when you are juicing fresh limes is to put them into the microwave for about 20 seconds before you cut and juice them. This breaks down the cell walls and you will get more juice out of each lime.
Here are the general amounts I used for this batch:
Langoustine and Avocado Ceviche
1 1/4 pounds shelled langoustines, cooked or raw
juice of 4 limes
1/4 teaspoon of salt
2 cloves garlic, crushed and finely minced
3 tablespoons extra virgin olive oil
1 large jalapeno pepper, seeded and minced
1 ripe avocado, peeled, pitted, and diced
small handful of cherry tomatoes, halved
chopped fresh cilantro, to taste
Toss the langoustines with the lime juice, salt, garlic, olive oil, and jalapenos and let the mixture marinate in the refrigerator for 20-30 minutes, stirring a few times to coat with the liquid. Stir in the avocado, tomatoes, and cilantro, and serve cold.
Thanks for reading,