Shrimp Ceviche Pineapple, Marcona Almond, Mojito Vinaigrette Savory Lime-Coconut Sabayon

/Shrimp Ceviche Pineapple, Marcona Almond, Mojito Vinaigrette Savory Lime-Coconut Sabayon

Shrimp Ceviche Pineapple, Marcona Almond, Mojito Vinaigrette Savory Lime-Coconut Sabayon

PRINTER FRIENDLY VERSION

Coconut Sabayon:

1/2 can of coconut milk
2 egg yolks
1 tablespoon lime juice
Zest of 1 lime
1 teaspoon sugar
pinch of chili flake

In a double broiler, cook all of the ingredients over simmering water until thick. Cover with plastic wrap and refrigerate overnight.

1# Wild Shrimp, Cooked, diced in 1 inch pieces
1 cup of fresh pineapple, brunoise
1/2 cup Marcona almonds, chopped
1 fresno chile thinly sliced

Set ingredients in the refrigerator while preparing the vinaigrette.

Vinaigrette:

1/4 cup olive oil
1/2 cup fresh lime juice
2 tablespoons lime zest
1 1/2 tablespoon honey
1/4 cup mint leaves
Salt to taste

In a blender combine the lime juice and zest, honey, and mint. Slowly drizzle in the olive oil to emulsify. Swipe the sabayon on to six plates for a pretty presentation.

Toss the shrimp mixture with a pinch of salt and about 2 tablespoons of the vinaigrette. Divide this mixture among the plates. Spoon more of the vinaigrette on top. Sprinkle with flaked salt if desired. Garnish with edible flowers or micro greens.

 

 

 

2018-06-27T15:18:43+00:00