Recipe: Aguachile de Mariscos. Yield: 4 Servings. See Page 2 for details: Recipe: Aguachile de Mariscos

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1 Recipe: Aguachile de Mariscos Yield: 4 Servings See Page 2 for details: Recipe: Aguachile de Mariscos 1

2 FINAL PLATING RECIPE: Ceviche - Aguachile de Mariscos (Seafood) YIELD: 4 Portions 16 oz. Agua Chile Shrimp Stock Mix (see prep recipe) 6 oz. Shrimp Cooked & Angle Cut (see prep recipe) 6 oz. Fresh Fish of the Day - Pre- Marinated ½ Cubes (see prep recipe) 6 oz. Calamari Rings (see prep recipe) 4 oz. Sliced Cucumber Cello 4 oz. Red Onions - Julienned (thin slices) 4 Tbsp. Fresh Cilantro - Finely Chopped 4 oz. Avocado - Cubed 4 oz. Fresh Watermelon - Diced ½ Cubes 0.25 oz. Micro Greens (for garnish) Steps to make: PLATE: 14 oz. Bowl 1. See Prep Recipes for: 1. Marinated Fish 2. Calamari Rings 3. Cooking Shrimp / Stock 4. Ceviche Broth 2. Prep Cutting: Angle Cut the Cooked Shrimp / Julienne the Red Onions / Slice the Cucumbers / Chop the Cilantro / Cube the Avocado / Dice the Watermelon 3. In Mixing bowl add the 16oz. ceviche broth, cooked shrimp, marinated fish, calamari rings, sliced cucumber, red onions, fresh cilantro, cubed avocado and toss well (except watermelon & micro greens) 4. Once mixed, transfer to a ceramic bowl 5. Garnish with cubed watermelon & micro greens Recipe: Aguachile de Mariscos 2

3 PREP RECIPE: Marinated Fish for Ceviche YIELD: 6oz 6 oz. Fresh Fish preferably Sea Bass Cut into ½ Cubes 4 oz. Fresh Squeezed Lime Juice ½ piece Serrano Chile Sliced & Cut into Half Moons 2 pieces Bay Leaves 1 tsp. Morton s Kosher Salt Steps to make: 1. Add cubes of Sea Bass (or chef s selection of fish) to mixing bowl 2. Add fresh lime juice 3. Add salt, mix 4. Add bay leaves, mix 5. Add sliced Serrano chile, mix 6. Let marinate for 45 minutes Recipe: Aguachile de Mariscos 3

4 PREP RECIPE: Calamari rings YIELD: 2 lbs 2 lbs. Calamari Rings 1 oz. Olive Oil 1 Tbsp. Morton kosher salt Steps to make: Calamari Rings 1. Warm oven to 350 degrees 2. Cut the calamari in a ¼ inch rings 3. Mix rings with olive oil & salt 4. Place the calamari in a In a 2 deep half steam & pan cover with aluminum foil 5. Place pan into the convention oven & cook for 15 to 20 minutes (at 350 degrees) 6. Take out from the oven & cool down to reserve for service Recipe: Aguachile de Mariscos 4

5 PREP RECIPE: Cooking The Shrimp YIELD: 6 Qts 8 qts. Water 8 oz. (1 Onion) White Onion - Cut into quarters 3 oz. Garlic Cloves - Whole 1 Tbsp. Black Pepper 3.5 oz. (2 Stalks) Celery - Cut in 4 pcs 11 oz. (2 Carrots) Carrots - Cut in 4pcs 9 pieces Bay Leaves 5 Tbsp. Morton Kosher Salt 4 lbs. 26/30 Shrimp Peeled & De-veined Steps to Cook Shrimp For Ceviche 1. In a 20 qt. sauce pot place the water, onion, garlic, black pepper, celery, carrots, bay leaves and salt 2. Boil the water with all ingredients for around 20 min until all the flavor incorporates 3. Skim out all ingredients from the boiling water 4. Add the 26/30 shrimp into the hot water and cook for around 1 ½ minutes 5. Take out the cooked shrimp them place in a ice batch to cool down 6. Marinate with the fresh lime juice 7. Add 1 Tbsp. of Morton kosher salt save for service 8. Reserve the remaining shrimp stock (at least 8 oz.) to prepare Agua Chile shrimp ceviche mix broth Recipe: Aguachile de Mariscos 5

6 PREP RECIPE: Agua Chile Shrimp Ceviche Broth, YIELD: 16 oz. total 1. PREPARE: Serrano & Piquin Chile Puree YIELD: 6.5oz 2 oz. (4pc) Fresh Serrano chile 0.4 oz. Dried Piquin Chile 4 oz. Reserved Shrimp Stock from cooking Steps to make: 1. In a vita mix pure all ingredient until smooth and set aside to complete recipe 2. Aguachile Shrimp Stock 4 oz. Reserved Shrimp Stock from cooking 6 oz. Fresh Squeezed Lime Juice 2 tsp. Serrano & Piquin Chile Puree ½ Tbsp. (even) Black pepper 1 Tbsp. Morton kosher salt 1 tsp. Olive oil mix (Chef s mixture set for 12hrs of: 6oz. Olive Oil, 2 oz. White Vinegar, 2 Stems each of Thyme & Oregano, 4 Pieces Chile de Arbol, 20 pieces black pepper, 4 Bay Leaves Recommended ingredients but the preparer can use whatever they have similar) Steps to make: 1. Mix all the ingredient in a mixing bowl 2. Adjust lime juice and salt if its necessary then reserve for service Recipe: Aguachile de Mariscos 6