This is a follow-up post to the Langostino Rolls or Sliders. Because I had a pound of langostino left over from the 2 pound bag that I had bought, I decided to make some salsa. This is NOT ceviche. Ceviche is made by allowing the acid from lemons or limes to ‘cook’ raw seafood such as shrimp, scallops, fish, etc. This is a salsa, made from previously cooked langostino.
After I got the spices and seasonings correct, I went into an “Oh my gosh, oh my gosh. Oh my gosh this is so good” mode. I was ridiculous. Thank heavens writing this post was more important to me at the time than eating the salsa. My husband called up the stairs from the kitchen and asked if I wanted him put the rest of it in the refrigerator. “YES!!!” I hollered around a mouthful of salsa and chips back down to him.
I am imagining that this would make outstanding seafoodish nachos, too. I’ll get back to you on that one later.
This salsa could just as easily be made with cooked salad shrimp or larger shrimp that has been chopped into smaller pieces. If using shrimp, please, please, please DO NOT use the canned shrimp. Fresh is so much better.
For other recipes on this site using langostino please see: