Mama Moya’s Ceviche de
Camarón y Langostino

Francisco Moya, District 21:
East Elmhurst, Jackson Heights, and Corona

 
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Ingredients

  • 1 lb. shrimp

  • 1 lb. langostino  

  • 2 red onions, sliced very thin

  • 4 tomatoes, sliced very thin or diced

  • 1 bell pepper, diced

  • 10-15 limes, freshly squeezed

  • 1/2 cup freshly blended tomato juice (you can also use 1/2 cup of ketchup as a substitute) 

  • 1 bunch of cilantro, chopped very finely

  • Ají criollo (hot sauce)

  • Salt and pepper

Directions

  • Bring a large pot of salted water to a boil over high heat. Turn off the heat, add the shrimp and langostino, and poach until opaque and just cooked through, 2-3 minutes. Drain and set aside until cool enough to handle, about 10 minutes.

  • Chop the shrimp and langostino into 1/2-inch pieces and place in a large bowl. 

  • Add the lime juice, tomato juice, tomatoes, red onion, bell pepper, and cilantro. Then, add salt, pepper, and hot sauce (to taste). Toss to combine. 

  • Cover and refrigerate for at least 1 hour or up to 4 hours.

  • Serve with popcorn, corn tostadas, or chifles (thin plantain chips). 


 

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