Farmer's market: May 23

Farmer's market: May 23

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Chef Joe Anguiano, from Eleven Plates and Wine, joined us on Good Day Wednesday morning for our farmer's market segment. He prepared a sweet Mexican ceviche using fresh, local ingredients.

Recipe: Sweet Mexican shrimp ceviche with cucumber, jicama, jalapeno, heirloom cherry tomatoes & avocado espuma

Ingredients                                        

  • 3 shelled and de-veined shrimp, cut into thirds                                    
  • 6 heirloom tomatoes, each cut in half
  • 1 tbsp diced cucumber                  
  • 1 tbsp diced jicama        
  • 1 tsp diced jalapeno
  • 2oz marinade (recipe below)
  • 1 tbsp olive oil
  • 1 tsp diced cilantro
  • 3 each sweet potato chips            
  • 1 tsp toasted corn nuts
  • 6 each micro cilantro (garnish)    
  • 1.5 oz avocado espuma (recipe below)

 

Marinade

  • 6 grams finely grated ginger                                                        
  • ¾ cups lime juice                                                              
  • ¾ cups lemon juice                                                          
  • ½ cups poaching liquid from shrimp          
  • 1 cup avocado                 

 

Avocado espuma                           

  • 1 avocado
  • 3 ea finely chopped garlic cloves                                                              
  • 1 - 1.5     ea jalapeno (depending on spice)                                              
  • 1/2 cup lime juice                                                             
  • 1 bunch cilantro                                                                                                
  • Water as needed         
  • Place avocado, garlic, jalapeno, lime juice in blender.  Add water as needed to make puree.

Directions:

  1. Poach shrimp lightly in a bouillon sauce, then marinate for an hour in sauce.
  2. Combine all ingredients and mix well.  Season.                                                    
  3. Scoop avocado espuma into a dish, top with shrimp ceviche.                        
  4. Garnish with olive oil, corn nuts and micro cilantro
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