Skull Island® Tiger Prawn in Shishit Aguachile | Tomatillo | Micro Radish Fireworks | Cilantro Crystals
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Skull Island, Fresh Origins MicroGreens, and FOH.
PRAWN
INGREDIENTS
- 1 ea. Skull Island® Prawn
- 5-6 ea. Limes
METHOD
- Cure prawn in lime juice until cooked approx 2o minutes to an hour.
SHISHITO AGUACHILE
INGREDIENTS
- 1 quart Prawn Broth or Water
- 3 ea. Shishito Peppers
- 1 ea. Jalapeno
- ¼ cup Fresh Origins® Micro Chinese Cedar
- 3 ea. Limes, juiced
METHOD
- Make a prawn broth with the shells or simply use H2O and blend ingredients thoroughly.
- Season with salt.
TO ASSEMBLE
INGREDIENTS
- 1 ea. Tuna Roja, thinly sliced
- 1 ea. Avocado, thinly sliced
- 1 ea. Radish, thinly sliced
- 1 ea. Purple Tomatillo, thinly sliced
- 1 ea. Shishito Pepper, sliced
- Fresh Origins® Micro Radish Fireworks
- Fresh Origins® Cilantro Crystals
PLATING METHOD
- Place sliced avocado and tuna roja on a plate.
- Place marinated prawn.
- Pour shishito aguachile over prawn, avocado and tuna roja.
- Garnish with radish, purple tomatillo, shishito pepper, Fresh Origins® Micro radish fireworks and Fresh Origins® cilantro crystals.
