Green Shrimp Ceviche (Aguachile)
Ingredients
½ kg shrimp for cocktail
250 grs. Green tomato
50 grs. White Onion
1 garlic clove
50 grs. Cilantro
1 liter Lime Juice
20 ml garlic olive oil
Salt (as needed)
A pinch of black pepper
Process
Sit shrimp with lime juice, garlic olive oil and salt for 30 to 45 minutes, until cured (Make sure to cover all of the shrimp with the lime juice to make it even) (Mix every 20 minutes).
Blend green tomatoes, white onion, garlic clove, cilantro, 250 ml lime juice, a pinch of salt and black pepper
Marinade the cured shrimp with the green sauce and season to taste.
Salsa Tamulada (Chil’s Red salsa)
Ingredients
400 grs. Fresh Red Tomato
150 grs. White onion
2 cloves of garlic
30 grs. Fresh cilantro
Salt (as needed)
Process
Roast tomatoes, White onion, garlic in a skillet or in the oven
Blend with fresh cilantro
Season to taste
Salsa Ranchera
Ingredients
400 grs. Fresh tomatoes (cut in 4 pieces)
200 grs. White onion (Cut in squares)
5 cloves of garlic (Chop)
2 liters of water
20 ml oil
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Verde (Green tomato Salsa)
Ingredients
400 grs. Green tomatoes
200 grs. White onion
5 cloves of garlic
2 liters of water
Salt
Process
Preheat a pot, then, add oil and sauté tomatoes, onion, garlic
Stir and add water to cover tomatoes
Boil until tomatoes are cooked
Blend and season to taste
Salsa Habanera
Ingredients
300 grs. Habanero peppers
200 grs. White onion
5 cloves of garlic
Salt
Process
Roast habanero peppers, white onion and garlic with oil and salt in the oven
Cool down and blend
Season to taste
Cilantro Aioli
Ingredients
5 cloves of garlic
Salt to taste
500 ml olive oil
200 grs. Fresh cilantro
Poach the fresh cilantro in boiling water, simmer for 20 seconds and then dip into cold water with ice cubes and ice
In a blender, add garlic cloves, a pinch of salt, 250 ml of olive oil, poached cilantro and a cube of ice
Blend
Add the rest of the olive oil as the blender is processing.
Stop when thicken
Taste and add more salt if needed
Saffron Risotto
Ingredients
100 ml Olive Oil
200 grs. Finely chopped white onion
50 grs. Finely chopped Italian garlic
1 Kg. Arborio rice
300 ml. White wine
4 grs. Saffron
Chicken Stock (500 ml – 750 ml.)
200 grs. Green Asparagus
200 ml. Basil Pesto
60 grs. Butter
40 grs. Shredded parmegiano reggiano
Process
Preheat a sauté pan
Blend chicken stock and 3 grs of saffron
Sauté the onion and garlic with olive oil until softened and translucent
4. Add 1 gr of saffron threads, cook for 1 – 2 minutes. Add a pinch of salt.
*Note: Do not let the onion or garlic brown too much, we just want it translucent*
6. Incorporate Arborio rice and stir until seared
7. Add white wine and keep stirring during the process
8. When wine has reduced, add saffron stock a ladleful at a time, stirring and letting the rice absorb each one at a time until its al dente.
9. Remove from heat, add green Asparragus and stir until tender. Add butter cubes and parmesan cheese.
10. Season with salt to taste
11. Peel green asparagus and sauté the skin with pesto
12. Serve risotto and top it with the green asparagus’s skins.
Insalata Capresse
Ingredients
Fresh mozzarella Cheese
120 grs. Fresh tomato, peeled, without seeds (Petit brunoise cut)
50 grs. Fresh basil leaves (chiffonade)
50 ml. Pesto
Rosemary
Black Olives Pesto
Cherry tomato (Cut in halves, season with salt and pesto, mix. Bake in oven for 2 hours at 110°C)
Grilled Zucchinni
Process
Season zucchini with salt, olive oil and black pepper. Grill.
Cut fresh mozzarella
Cut the tomato in petit brunoise and mix with the basil leaves
Marinade with black olives pesto and season to taste with salt and mixed crushed peppers (black, pink and cilantro seeds)
Form towers with a cutter, setting the fresh mozzarella cheese in the bottom, topping it with the tomato mix
Drizzle pesto on top and decorate with a rosemary leave and dehydrated cherry tomatoes.
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