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Prawn in Shishito Aguachile

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

METHOD

  1. 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

  1. Make a prawn broth with the shells or simply use H2O and blend ingredients thoroughly.
  2. 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

  1. Place sliced avocado and tuna roja on a plate.
  2. Place marinated prawn.
  3. Pour shishito aguachile over prawn, avocado and tuna roja.
  4. Garnish with radish, purple tomatillo, shishito pepper, Fresh Origins® Micro radish fireworks and Fresh Origins® cilantro crystals.