Poached, sweet and smokey shrimp, crisp vegetables, and tropical fruits in a tangy, coconut-infused marinade.
Coconut Shrimp Escabeche | Rashida Holmes
Rated 5.0 stars by 1 users
Category
Main Course
Cuisine
Caribbean-Latin Fusion
Servings
2-4
Prep Time
10 minutes
Cook Time
5 minutes
Coconut Shrimp Escabeche with a Cloud23 Smoky Sweet Jalapeño Twist
Escabeche is a staple throughout the Caribbean, Central, and South America, and can go by many names, such as ceviche or leche de tigre. The essence of escabeche lies in its seafood, heat, and acid. Chef Rashida Holmes’ dish brings together tender, poached shrimp, crisp vegetables, and tropical fruits in a tangy, coconut-infused marinade. The Sweet Jalapeño sauce adds a smoky heat that perfectly balances the acidity of fresh lime and grapefruit juices, creating a refreshing and zesty dish that’s both familiar and delightfully unexpected.
Chef Rashida Holmes
Ingredients
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6-8 large shrimp, cut in half lengthwise
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1 cup corn nuts
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1 mango, diced
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2 Persian cucumbers, diced
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1 shallot, minced
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1 bunch cilantro, leaves only
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½ cup mint leaves
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1 cup watermelon radish, diced
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1 ½ cups fresh lime juice
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3 cups coconut water
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3 tbsp Cloud23 Sweet Jalapeño
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1 bunch cilantro stems
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2 tsp salt
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2 cloves garlic
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15 grams ginger
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½ cup fresh grapefruit juice
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2 tbsp tamarind paste
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1 green plantain
For the Shrimp and Vegetables
For the Escabeche
For the Tostones (optional garnish)
Directions
Prepare the Shrimp: In a small saucepan, bring 3 cups of coconut water and 1 tablespoon of salt to a simmer. Poach the shrimp in the coconut water for 20-30 seconds, until just cooked on the outside. Transfer to an ice bath to stop the cooking process. Let the coconut water reduce to 2 cups, skim the top, cool, and set aside.
Make the Escabeche: While the coconut water is reducing, combine the lime juice, cilantro stems, garlic, ginger, grapefruit juice, and tamarind paste in a blender. Blend until smooth. When the coconut water is cool to room temperature, add it to the escabeche mixture in the blender and blend until smooth. Taste for salt and adjust if needed. Set aside.
Combine the Ingredients: In a medium mixing bowl, combine the diced mango, cucumber, shallots, watermelon radish, poached shrimp, and corn nuts. Pour the escabeche mixture over the ingredients and toss to combine. Garnish with cilantro leaves and mint.
Plate and Serve: You can plate the shrimp and vegetable mixture in a bowl at the center and then pour the escabeche around, allowing the diner to mix themselves, garnished with fresh herbs.
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