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Shrimp Ceviche With Guacamole Espuma, Mango And Pickled Shallots
A new modern take on a Mexican Street food Classic. Special Equipment include Whip Cream dispenser (I like the one from ISI) and tortilla stands. Digital Scale for weighing Espuma ingredients. Weight is super important for this recipe.
Prep Time: 00:20
Cook Time: 00:10
uacamole Espuma (Foam)
24 ounces large shrimp, shelled, deveined, halved and diced
2 english cucumbers
1/4 cup lime juice
1 juice of orange (or favorite citrus such as grapefruit, lime, or yuzu)
2 carrots shredded
2 teaspoons ground cumin
1/8 teaspoon cayenne pepper
freshly cracked black pepper
2 tablespoons finely chopped fresh cilantro
60 ml almond milk
1 g sugar
135 g mayo
1 package gelatin
165 g avocado(or if using favorite guacamole leave out the rest of ingredients
30 ml lemon juice
60 ml vegetable stock
0.75 g salt
18 g dill
38 g parsley
1 pound shallots, thinly sliced
1/2 cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1 1/2 teaspoons kosher salt
diced mangos 1in cubes (for garnish)
1Mise In Place (Prep Ahead)
2For the Pickled Shallots:
3Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt are fully dissolved.
4Place onion in a jar or bowl. Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour. Cover a jar or bowl and place in refrigerator for at least 1 day. These are better made ahead of time so make plenty and leave in your refrigerator indefinitely.
5For The Guacamole Espuma:
6Finely puree the mayo, dill, parsley, lemon juice and salt in a blender, unless you are using a premade guacamole then adjust lemon dill and parsley mixture. Puree the ripe avocados or guacamole (peeled and stoned) with the mixture. Season the mixture. Soak the gelatin in cold water. Heat part of the avocado mass. Dissolve gelatin in a portion of the heated puree, then stir in the remaining puree.
7Pour the mixture through the iSi Funnel & Sieve directly into a 0.5 l iSi Whipper or equivalent. Screw on 1 Cream Charger and shake vigorously. Leave to cool in the refrigerator for a min. of 6 hours. Shake vigorously once more before serving.
9Place the shrimp into a pot of salted water. Place over medium heat and cook until just starting to turn opaque, 2 to 3 minutes. Drain before adding to the rest of the ceviche.
10Dice the cucumbers and mix with the citrus juice and set aside. Add the mixture to the fish and sprinkle with the cumin, cayenne and some salt and black pepper. Add the shrimp and stir well to incorporate. Cover and chill the ceviche in the fridge for 15 to 20 minutes. The shrimp will turn pink when cooked. Toss with the cilantro just before serving.
12Take 2 4in tortilla shells for each taco and warm them either in a press or on the grill. Top with 1 oz of ceviche. Next, invert your whipper with the guacamole and add on top of the ceviche. Next top with 5 pieces of mango followed by the pickled shallots.
While this makes a great app for a party or tapas menu, we also like to use this as the main dish with black beans and rice. I recommend using taco holders for this recipe as it is easy to build tacos ahead of time. While this seems somewhat prep heavy, most of these items can be made in big batches for your pantry and can hold for a long time. Make extra shallots and buy frozen mangos so you can focus on the ceviche and espuma. If you're feeling lazy, regular guacamole is totally fine to use and still works really well for this recipe.
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