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Adobo Lime Ceviche

(serves 4-5)


1 lb. of cooked langostino meat (shrimp may be substituted) 

1 tsp. Milford Spice Adobo Lime

5-6 limes, juiced

1 cup cherry tomatoes(halved)

½ bunch of fresh cilantro

3 jalapeno peppers 

1 tbs. olive oil

1 garlic clove (minced)

Sea Salt to taste


  1. Place langostino in a shallow bowl and add tomatoes, lime juice, garlic, sea salt, and Milford Spice Adobo Lime
  2. Seed and chop jalapenos (based on heat preference) and add to mixture
  3. Chop ½ red onion and cilantro, add to mixture, and stir 
  4. Cover and marinate in refrigerator for at least 2-3 hours 
  5. Add 1 tbs. olive oil to mixture
  6. Serve with  tortilla chips or plantains 

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