Prawn in Shishito Aguachile

Skull Island® Tiger Prawn | 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.  To watch it being made, and to learn how to make other dishes, check out Chef’s Roll Test Kitchen on Youtube, Facebook, and ChefsRoll.com.



PRAWN

INGREDIENTS

1 Skull Island® Prawn
5-6 Limes

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 Shishito Peppers
1 Jalapeno
¼ cup Fresh Origins®  Micro Chinese Cedar
3 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 Tuna Roja, thinly sliced
1 Avocado, thinly sliced
1 Radish, thinly sliced
1 Purple Tomatillo, thinly sliced
1 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.


#freshoriginsmicrogreens #skullislandprawns #FOH #vitamixcommercial

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