Langostino Cocktail Salad In Cucumber Cups

7 Apr


I’ve seen a few photos floating around where cucumbers are used as edible serving vessels. What a great idea! Feel free to sub shrimp, crab meat, or lobster tail for the langostino tails.

Time: 10 minutes + chill          Serves: 6-8


  • 8 oz. cooked langostino tails, thawed (I got mine in Trader Joe’s freezer section)
  • 2 tbsp mayonnaise
  • 2 tsp lemon juice
  • 1 tsp worcestershire sauce
  • sea salt, to taste
  • Sriracha, to taste
  • toasted sesame oil, to taste
  • 1 large seedless cucumber, ends trimmed slightly for flat surfaces


How to make it

  • Finely chop langostino tails. Place in non-reactive mixing bowl.


  • Add mayo, lemon juice, and Worcestershire. 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.

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