Mama Moya’s Ceviche de
Camarón y Langostino
Francisco Moya, District 21:
East Elmhurst, Jackson Heights, and Corona
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).