Squeeze the juice from a half of an orange and a lemon into a deep bowl.
In a saucepan, bring salted water to a boil, add bay leaf and peppercorns to it, then lower the langoustines for 2 minutes, this is of course if they are boiled and frozen, if they are raw then it should be cooked for 6 minutes. Leave the langoustines in the water so that they absorb the whole aroma of spices and become more juicy.
Clean the langoustines from the carapace and tail. Put the ponytails in the juice of orange and lemon. Leave to marinate for 10 minutes.
Cut the remaining orange into cubes, chop the onion into small cubes, add finely chopped chilli and chopped greens. Sprinkle with basil vinegar and olive oil, mix.
Put the vegetables on a plate, place the lobsters on top and serve.
Langoustine ceviche is a very tasty, fresh and aromatic dish; cooking is quite simple and quick. This seafood dish goes well with white wine, serve for any occasion or romantic dinner. If at your fingertips there is no basil vinegar, which is necessary in the recipe, then you can prepare it yourself just follow the link which is located in Step 4. Step. Add hot pepper to your taste, but it must be present to reveal the full taste of the ingredients.