A Peruvian-inspired dish that marries the tart flavors of a classic ceviché with the warming spices of marinated grilled shrimp. Best served over our Peruvian Potato Pureé and right next to the Shaker & Spoon Pisco Inferno cocktails Without a Country or Barranco! Serves 6. Prep time 20 mins; cook time 10 mins.

 

FOR THE VEGGIES

1 medium red onion, sliced very thin
1 small jalapeno, sliced very thin
1 habanero or aji pepper, sliced very thin
1 cup fresh tomato, diced
1 handful fresh cilantro, chopped
1/4 cup white wine vinegar
1 lime, juiced
1/4 teaspoon black pepper
A big pinch of kosher salt
1/2 teaspoon honey
2 ears of corn (preferably grilled and cut off the cob)

1. In a bowl, mix together honey, lime juice, vinegar, salt & pepper

2. Add sliced onions & peppers. Coat thoroughly & set bowl in the refrigerator to pickle for at least an hour (the longer they sit the more pickle-y they will be. We let ours sit for 3 hours). Hold on to your cilantro, corn, & tomatoes—they will be added at the assembly stage

 

FOR THE SHRIMP

1 lb. jumbo shrimp (13-15 per lb) peeled & deveined 
1 tablespoon of each: smoked paprika, cumin, turmeric, garlic powder, water, white wine vinegar, honey
1 teaspoon kosher salt
3 tablespoons olive oil

1. In a large bowl, whisk together all spices & liquids until a thick paste forms

2. Add your shrimp to the bowl & massage the paste onto the shrimp until fully coated

3. Grill shrimp on very high heat (or broil) for no more than 2-3 minutes per side

 

FOR THE FINAL PLATING

1. Make a circular bed of potato pureé in the center of your plate

2. Pile on a handful of your pickled veg mixture (make sure you get a good amount of that tasty pickling liquid!)

3. Top with grilled shrimp, chopped tomatoes, corn, & finish with cilantro

4. Enjoy! 

 

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