How to make it

  • Finely chop langostino tails See Photo. Place in non-reactive mixing bowl.
  • Add mayo, lemon juice, and Worcestershire See Photo. Mix well to incorporate. Season to taste with sea salt, Sriracha and sesame oil. Mix well once more and refrigerate until ready to serve.
  • Cut cucumber into about 2 inch pieces. Scoop out middle with a melon baller, careful not to go through the bottom. Place pieces scooped side down onto a paper towel.
  • Stir langostino salad before assembling cups. Divide salad equally among cucumber cups.

Reviews & Comments 2

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  • elgourmand 5 years ago
    Great post. We find this sort of thing all the time out here. What goes on the cucumber runs the gambit. Some times it's hard to find the then skinned cucumbers here so we shred (deeply score) the skin with a fork to soften it. RJ
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  • chuckieb 5 years ago
    Beautiful Dahlia. I've never had a Langostino tail before, ever. I'm definitely missing out! :) Gorgeous post!
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