Recipe: Langostine & Crabmeat Salad on Corn Tortillas

SALAD OF LANGOSTINE AND CRABMEAT W/ AVOCADO, MANGO, AND CITRUS ON CORN
TORTILLAS

18 ounces Langostine Tails, peeled
6 ounces Jumbo Lump Blue Crab, (picked over for shells)
4 large Haas avocados (ripe)
2 ripe Mangos, peeled and diced
2 teaspoons olive oil
1/2 cup lime juice
2 cloves garlic, minced
1 large jalapeno, seeded and finely minced
1 small onion, diced finely
1 small red onion, diced finely
2 oranges, sectioned (squeeze & save any juice)
2 tablespoons orange juice
3 scallions, chopped
1/4 cup cilantro leaves
3 radishes, sliced
1/4 cup Sherry vinaigrette
24 soft corn tortillas
Salt and pepper

Poach the Langostine tail meats in bouillon until the water comes to just a boil. Remove from the poaching water and gently toss the langostine and crabmeat with olive oil, orange juice, red onion, tomato, 1/8 cup of the cilantro leaves, one tablespoon sherry vinaigrette, and 2 teaspoons of lime juice. Check for seasoning, add salt and pepper if necessary, and chill.

Dice the avocado and mix with the mango, remaining lime juice, white onion, garlic remaining cilantro leaves and jalapeno.

Check salt and pepper. Using a ring mold pack the mixture into molds and leave at room temperature.

Toss the orange sections, sherry vinaigrette. On a griddle or cast iron pan, cook the corn tortillas on both sides.

Keep warm.

To assemble:

With the avocado mango salad still in the molds, place molds onto the center of each tortilla. Fill the molds with the langostine and crab salad. Unmold and garnish with cilantro leaves, orange sections and radish slices.

Sherry Vinaigrette:

1/4 cup sherry
1/4 cup sherry vinegar
1 large shallot, minced
2 cups olive oil
Salt and pepper

In a stainless steel bowl, add the sherry, salt, pepper, vinegar and shallots and slowly whisk in the olive oil.

Yield: 24 appetizer portions