Langoustine ceviche
Prep time 10 mins, total time 30/40 mins
Ingredients for Langoustine Ceviche
The freshest langoustines (2/3 per person for as a starter)
1/2 limes
Small bunch of coriander or parsley
1 jalapeno or similar chilli
Step 1:
Dispatch your langoustine humanely and remove the tails and claws by twisting off. Make sure to save the heads, claws and shells for a sweet and flavorful bisque or stock! If you are keen to get every bit of meat, you can brush the claws with butter and grill before using the shells for a bisque.
Step 2:
Carefully peel the tail meat from the shell, which can be tricky when they are extremely fresh. A wee tip is to crack them by gently pressing and then carefully use small scissors to snip the soft under part of the tail.
Step 3:
Dice the tail meat into small cubes and place on a plate or in a bowl. Dice the chilli fine (add garlic as well if you like!) then and freshly squeezed lime and torn coriander.
Step 4:
Add salt and pepper to taste, and let marinade for 15/30 mins depending on how well cured you want them.
Serve on crusty bread or crackers.
