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Langoustine "not" Shrimp Taco


  • Langoustine Marinade

  • Corn Chips

  • Pickled Jalapeño

  • Tomato

  • Lime Crème Fraiche

  • Avocado


Langoustine Marinade

Yield: 1 cup


  • 3 Tbs smoked paprika

  • 1 Tbs cayenne pepper

  • 1 cup Extra virgin olive oil

  • 4 sprigs cilantro, leaves removed and rough chopped

  • 2 limes, zested and juiced

  • 2 whole langoustines, removed from shell and deveined



Combine all ingredients—aside from langoustine—in a mixing bowl. Season the langoustine with salt and massage with the marinade. Insert a wooden skewer through the tail end of each langoustine and out the front to maintain its shape during the cooking process. Heat 1 tbs of canola oil in a sauté pan over medium heat and sear the langoustine, while applying gentle pressure to ensure full contact, until golden brown. Flip onto the other side and finish cooking to medium rare. Allow the langoustine to rest on a paper towel with the skewer in place to maintain the shape.

Corn Chips

Yield: 4 chips



  • 1 quart canola oil

  • 1 corn tortilla

  • 1 cup shrimp stock

  • 2 Tbs tomato paste



Heat the oil to 375 degrees Fahrenheit. Use a ring cutter to cut circles out of the tortilla. Fry the pieces until crisp, drain on paper towels and season with kosher salt. Whisk the shrimp stock and tomato paste together and dip the tortilla rounds in the mixture. Allow the tortillas to dehydrate overnight and quickly fry to crisp in 375-degree oil once more.


Pickled Jalapeño

Yield: 1 Tbs


  • 1 jalapeño pepper, brunoised

  • 1 cup tomato water

  • ½ cup red wine vinegar

  • ½ cup salt

  • 1 cup sugar




Bring all ingredients except jalapeño to a boil. Whisk to dissolve salt and sugar and turn off the heat. Pour the liquid over the jalapeño and store under refrigeration to cool.

Lime Crème Fraiche

Yield: 1/4 cup


  • ¼ cup crème fraiche

  • 2 limes, zested and juiced

  • Kosher salt




Whisk crème fraiche and lime juice and zest together in a bowl and season with 1 Tbs salt.



Yield: 1/8 cup



  • 1 plum tomato, deseeded and sliced from skin, then brunoised

  • 1 Tbs extra virgin olive oil

  • 1 lime, juiced

  • ½ tsp kosher salt

  • Black pepper




Mix tomatoes with all other ingredients, taste for seasoning.



Yield: 1 Avocado



  • 1 Avocado

  • 2 limes, juiced

  • 2 Tbs extra virgin olive oil




Remove avocado from skin and rub thoroughly with lime juice. Slice half of the avocado thinly on a mandolin and brush with olive oil. Blend the other half with lime juice and 1 tsp olive oil.




Layer avocado in a neat row in the center of the plate. Lay one langoustine whole next to the avocado and slice the other one into medallions and space flesh side up adjacent to the whole piece. Dot the plate with the lime crema and avocado puree. Squeeze a few dots and streaks of Siracha throughout the plate. Intersperse corn chips, avocado slices, tomato, and jalapeños whimsically alongside the star of the plate.

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