Raw langoustine or scampi crudi – when they have them in season , it is like once a month, they are in their highest production, large and fresh in the market here, I normally dive in and buy a handful. They make an excellent and impressive starter. The only Asian or Mexican thing I did was adding coriander to the citrus salsa.
- 16 large scampi (about 4 each)
- 1 lime or 1 lemon
- 1/2 red onion diced finely
- 2 tsp of coriander chopped finely
- 2 blood oranges, cut into cubes or 1 pink grapefruit works fine too
- sugar , salt and olive oil to bind and for taste
Prepare the salsa 30 mins before serving. Cut the oranges or grapefruit into small cubed segments , put them in a bowl. Chopped and diced the red onion finely, add to the oranges including the coriander. Squeeze the juice of 1/2 a lemon or lime and mix in about 2 tbp of olive oil, 1/2 tsp of sugar, a slight pinch of salt and mix well. Leave the salsa in the fridge for later.
Peel and devein the scampi. Place them nicely on a serving place, drizzle with a little olive oil, salt and pepper. Drop a large spoonful of the salsa on the side. Serve immediately. Have them with a glass of prosecco.