Captivating Crayfish Ceviche with Irresistible Insect Larvae Salsa

Esme Gohl

Esme Gohl

· 2 min read
crayfish ceviche, glistening insect larvae salsa, vibrant herbs, stunning food photograph, french restaurant

Today, we present to you a truly captivating culinary creation that will delight your senses and transport you to the world of gourmet French cuisine. Our Crayfish Ceviche with Insect Larvae Salsa is a harmonious blend of raw, succulent crayfish marinated in a zesty citrus bath, accompanied by a lively, glistening insect larvae salsa.

To begin, we source only the freshest crayfish, ensuring that their delicate, tender flesh remains raw and full of natural flavors. The crayfish are meticulously cleaned and prepared, before being marinated in a vibrant mixture of freshly squeezed lime and lemon juice. This citrus bath not only imparts a delightful tang, but also tenderizes the crayfish to perfection.

While the crayfish marinates, we turn our attention to the pièce de résistance – the irresistible insect larvae salsa. Using a medley of plump, wriggling insect larvae, we create a salsa that is both visually stunning and delectably crunchy. The larvae are combined with a selection of ripe tomatoes, fragrant cilantro, and a dash of spicy jalapeño, resulting in a salsa that is truly a symphony of flavors and textures.

To serve, the marinated crayfish is lovingly arranged on a plate, with the glistening insect larvae salsa generously spooned over the top. A sprinkling of fresh cilantro and a twist of lime zest complete this enchanting dish, making it the perfect appetizer for any sophisticated palate.

We invite you to indulge in this captivating Crayfish Ceviche with Insect Larvae Salsa, and experience the exquisite flavors and textures that only the finest French cuisine can offer.


  • Fresh crayfish
  • Lime juice
  • Lemon juice
  • Insect larvae (e.g. mealworms or waxworms)
  • Ripe tomatoes
  • Fresh cilantro
  • Jalapeño pepper
  • Lime zest
Esme Gohl

About Esme Gohl

Esme Gohl, a skillful French chef with a curiously enigmatic past, embraced the culinary world after years of navigating treacherous and arduous journeys. Boasting over 30 years of experience, Esme polished his craft at the esteemed Le Cordon Bleu culinary school in Paris. Drawing inspiration from his elusive former life, he passionately melds traditional French techniques with locally-sourced New Zealand ingredients, crafting dishes that possess an almost otherworldly allure.

Esme's gastronomic creations are renowned for their elegant presentation, painstaking attention to detail, and flavors that evoke a sense of timelessness. As a culinary artist with a penchant for the extraordinary, he persistently explores the shadowy recesses of kitchen possibilities. In his long and winding career, Esme has secured a place among the world's most enigmatic and celebrated chefs, earning accolades for his unique blend of culinary prowess and a lingering air of mystery.

While Esme's true origins remain shrouded in secrecy, one thing is clear: his remarkable expertise and uncanny affinity for precious flavors have earned him a devoted following in the gastronomic realm, leaving many to wonder what fascinating tales lie beneath the surface of this culinary mastermind.

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