CEVICHE
Gladys Rangel | Executive Sous Chef | Renaissance Glendale
Ingredients
1 lb Rock Shrimp 1.5 c Lime Juice (fresh squeezed) 2 Lime Supremes
3 Orange Supremes 2 Lemon Supremes 2 Jalapeño I bunch Cilantro 1 English Cucumber Purple Daikon Radish Salt 4 oz Black Garlic 1.5 c Mayo 1 Lemon
Instructions
Combine all the shrimp with lime juice and salt to taste in a large bowl. Make sure the shrimp is fully submerged and let rest in the refrigerator for at least one hour until the shrimp are mostly pink. 1. Once shrimp is pink, strain the lime juice into a blender and add your cucumber, de- seeded jalapeño, and cilantro. Blend well. Taste and adjust as needed. 2. 3.Add the shrimp back into your now green base. Make a black garlic aioli by blending your garlic and mixing into your mayo with a squeeze of lemon juice and salt to taste. 4. For plating, place your shrimp base in a bowl. Finish with your supremes, thinly sliced purple daikon, and dollop the aioli throughout the dish. Garnish with micro cilantro and serve with warm tortilla chips. 5.
Atrium Hospitality | Food & Beverage
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