Ceviche de Langostinos - Recetas Ecuatorianas - Trejo's Kitchen
Recipe Information
Ceviche de Langostinos
Cultural Context
Ceviche de Langostinos hails from the coastal regions of Ecuador, where fresh seafood is abundant and celebrated. Traditionally enjoyed as a refreshing dish on hot days, it reflects the country's rich maritime culture. Today, ceviche has gained international popularity, with variations found across Latin America, each boasting unique local ingredients and flavors.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
prawns
🥗Healthier: shrimp
💰Cheaper: fish
Shrimp is lower in calories, while fish can be more affordable.
lime juice
🥗Healthier: lemon juice
💰Cheaper: vinegar
Lemon juice offers a similar acidity, and vinegar is cost-effective.
Peel and devein the prawns, then chop them into small pieces.
Marinate the chopped prawns in lime juice for 15-20 minutes until opaque.
Finely chop the red onion and add it to the marinated prawns.
Chop the cilantro and mix it in with the prawns and onion.
Dice the tomato and cucumber, then fold them into the mixture.
Finely chop the jalapeño and add it for heat.
Season with salt to taste and mix well.
Let the ceviche rest for an additional 5 minutes before serving.
Cooking Techniques
Spice Level:
🌶️🌶️🌶️Allergens
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