Shrimp and Langostino Lobster Ceviche

I have a lot of summer food crushes but right now the biggest one is ceviche. Ceviche is something I’ve always shied away from making myself because I was afraid that I would make it wrong and then get everyone sick or something. But I decided to put on my big girl you have a food blog pants and try it out and now I want to kick my former self in the shins for wasting so much precious time.

Precious time that I could have spent devouring bright, citrusy and delightful bowls of ceviche. I will never get those years back. Let this be a lesson to you: do not let fear stop you from trying new things. #mincewisdom

But seriously, what could be better than a big bowl of fresh seafood flavored with citrus juices, a bag of chips to add awesome texture, an avocado to put it over the top and a couple of cocktails/beers/lemonades/drinks of your choice?

I don’t know friends, I don’t know. But I can’t think of many things.

This summer I’m just going to play a lot of hockey, hang out with Albus, spend time with friends and family and of course…. Eat all the ceviche.

Shrimp and Langostino Lobster Ceviche

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• Prep Time: 30 mins
• Total Time: 30 mins
• Yield: 2-6, depending on how hungry you are! 1x

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Ingredients

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• 1 pd peeled and deveined shrimp, cut into pieces
• 1 pd langostino, cut into pieces
• 8 limes, juiced
• 1 orange, juiced
• 2 lemons, juiced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1/2 bunch cilantro, finely chopped
• 1 tablesppon olive oil
• 1 tablespoon minced garlic
• salt to taste

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Instructions

1. Place shrimp and langostino in a bowl with lime juice. Place in the refrigerator for 30 minutes to one hour to allow the shrimp to firm up.
2. Once shrimp is opaque, add orange juice, lemon juice, bell peppers, red onion, olive oil and garlic.
3. Salt to taste. Serve with chips, crackers or in an avocado.