National Ceviche Day

June 28, 2012

Whoo hoo!!! It’s National Ceviche Day! I am addicted to Peruvian food and I always have ceviche as an appetizer. And let me tell you, I’ve had ceviche lots of times, but I wasn’t hooked until I tasted the Ceviche Mixto from Cholos Kitchen in New Rochelle.  Imagine a light melange of fish, calamari, and shrimp marinated in lime juice and mixed with the most delicious Peruvian potatoes and fresh corn one can find. Eaux mi gaude, it’s #Everything!

Meshell Ndegeocello performs in a few hours so unfortunately I won’t be able to make it to Cholo’s tonight.  I’m going to Google and Yelp some Peruvian restaurants and see what’s closest to the venue.  Wish me luck!

If you want to celebrate National Ceviche Day at home, try your hand at Laylitas awesome recipe!

Langostino Ceviche
Recipe type: Appetizer
Easy ceviche recipe made with langostinos, lime juice, red onions, cilantro, hot peppers, garlic, and olive oil.
  • 2 lbs of cooked langostino meat, defrosted if frozen
  • 1 red onion, cut in half and finely sliced lengthwise
  • 12-15 limes, juiced
  • 1-2 serrano peppers or other hot peppers, cut in half
  • A few sprigs of cilantro + ½ bunch finely chopped
  • 1-2 tbs olive oil
  • 1 garlic clove, lightly crushed
  • Salt to taste
  1. Place the sliced onions in a bowl, add some salt and cover with warm water. Let rest for about 10 minutes, drain and rinse well with cold water.
  2. Place the cooked langostinos in a glass or plastic bowl; add the lime juice, washed onion slices, hot peppers, cilantro sprigs, garlic clove, and salt. Cover and let marinate for a couple of hours in the refrigerator.
  3. Remove the hot peppers, the cilantro springs and the garlic clove.
  4. Add the cilantro and olive oil to the marinated langostinos and onions, mix well. Taste and add additional salt if needed.
  5. Serve with chifles, patacones, tostado, or popcorn.



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