I love summer flavors. I like Fall, Winter, Spring flavors too. I guess I like them all. But because right now is summer, I’m really feeling summer flavors. Crisp, refreshing, light. Lots of seafood, lots of fresh herbs, lots of tangy citrus. Lots of stuff picked fresh out of the garden then used in the kitchen.
We got a mini weber grill (Weber Q100 to be exact) and I’ve been grilling on it non stop pretty much. It’s supposed to be for camping because I wanted a grill rather than just a burner but it’s so convenient and fun to use the little guy. I added some grilled corn on to this dish and the charred smoky sweetness really makes it.
I also talked about this a little while ago but I’m loving jicama as a low carb “tortilla” option. It doesn’t taste like a tortilla, at all really, but it is a vehicle that allows food to be handheld and it imparts a very refreshing, light taste and crunchy texture to a dish. I love it with seafood. So after making tacos with the jicama, I decided to make tostadas too. These are delicious!
I’m a big fan of langostino. I usually get mine at Trader Joe’s but I’ve seen it at Costco too.
Langostino Jicama Tostada
- 1 pd langostino, defrosted
- 1 jicama
- 1 batch corn & feta guac
- ¼ cup greek yogurt
- ½ cup sliced red onion
- 1 lemon, juiced
- juice of 1 lime
- 1 tablespoon olive oil
- optional: hot sauce, salsa
- Peel jicama and slice thinly, about as thick as you'd want the tostada. If it's too thick, it will be difficult to chew through.
- Soak jicama slices in cold water for 30 minutes.
- While jicama is soaking, take sliced red onion, put in a bowl with lemon juice. Allow to marinate.
- Gently heat up langostino in a pan with 1 tablespoon olive oil. Add lime juice.
- Once jicama has soaked, put jicama on platter or plate. Top with some greek yogurt, add langostino, corn and feta guacamole and top with marinated red onion.
- Add hot sauce or salsa if you like!