Langoustine and Avocado Ceviche

Ceviche is one of my absolute favorite meals.  At home I make it with any kind of fresh raw fish, scallops, shrimp, or this version with langoustines.  Ceviche is really a cooking method more than a recipe, in that you are using an acid dressing to chemically cook the raw seafood.  If this makes you squeamish you can also briefly blanch your seafood first, but it really isn’t necessary.

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,

-Angela

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7 Responses to Langoustine and Avocado Ceviche

  1. Karen Harris August 3, 2011 at 11:53 pm #

    What a lovely summer supper. I am dying to try the popcorn topping. Sounds great. Beautiful photos Angela.

  2. Angela FRS August 4, 2011 at 12:04 am #

    Thanks Karen! The popcorn is fun sprinkled on top, and since I grew up in Indiana I am a sucker for popcorn. I eat it my soup, too.

  3. DaniD August 4, 2011 at 1:40 am #

    Looks delicoius Angela! Such beautiful colors, too and perfect for summer.

  4. N. Apel August 4, 2011 at 3:19 pm #

    Thanks for posting this! I have been craving ceviche off and on since I got home from Peru (they have the best ceviche down there). I will be trying this!

    Nicole

    http://sundaynightdinnerwithnicoleandnate.blogspot.com/

  5. The Mom Chef August 4, 2011 at 3:45 pm #

    I'm one of those people who get squeamish at the thought of eating raw food that's just been cooked by the acidity of the citrus. That being said, you're making me rethink that with the beauty of your dish. And, it's obvious that the langoustines are cooked and they're gorgeous.

  6. Angela FRS August 4, 2011 at 4:32 pm #

    Nicole, I would love to try some real Peruvian ceviche!

    @Mom Chef, I think scallops are the best "gateway food" for trying raw cooking. Get some nice sea scallops and dice them up and you can watch them change color and texture in the lime juice–and sooooo good!

  7. PeasantFoodie August 6, 2011 at 2:55 am #

    I've never tried this, but it looks so good. Thank you for the tip with the limes…I've not tried that before and will have to.

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