You rock!A little recipe if you have any more cicadas available:
Salsa de Chicharra Asada
10 cicadas (or more)
4 small tomatoes
2 cloves garlic
A few tablespoons chopped cilantro
Salt to taste
Roast the tomatoes, garlic, and jalapeño in a hot oven or a skillet until they're charred and softened. While they cool, toast the cicadas briefly in the skillet and then pound them in a mortar. Peel the garlic and add it and the chili and pound into a paste. Add the tomatoes and crush them until you have a chunky consistently, swimming with insect parts. Stir in the cilantro and salt to taste.
Works best with tender nymph and juvenile cicadas; adult cicadas give a crunchier texture for a bit more exotic experience.
I have eaten and enjoyed cricket tacos — Yes, actual crickets... and lots of them! — among many other unusual things. Without seasoning, crickets have very little flavor, and I suspect most similar exoskeleton insects would be about the same. Cicada salsa, or even fried cicadas, would be something I would try at least once. That salsa recipe originally called for stink bugs, so cicadas might be an improvement...I found a recipe for fried cicadas that I would be willing to try if it weren't for the certainty that my wife would immediately divorce me. The other problem is that it recommends using cicadas that have so recently emerged that they are still a light brown color, as opposed to the cicada in my photo that is an adult, so to speak. I haven't seen any of those young cicadas. If I were to fry them, I would modify the recipe to use an air fryer.
I have probably only seen about 10 actual cicadas thus far.