Camarones a la vinagreta (lime-dressed shrimp with tomato, red onion and radish) tacos
Rick Bayless · ♥ 755 likes · 13.1K views · 10 min video
Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- cooked shrimp
- salted water
- cloves of garlic
For raw shrimp: bring salted water to a boil, add the shrimp, turn off the heat, cover and let sit 5 minutes, then rinse in cold water.
- water
Microwave the peeled garlic cloves in a little dish of water for one minute to blanch and soften them.
- 2 tbsp lime juice
- ⅓ cup olive oil
- 1½ tsp salt
Juice limes to a little over two tablespoons and put in the blender with a third of a cup of olive oil and the salt.
- tomato
- red onion
- radishes
Chop the tomato, red onion and radishes; rinse the chopped onion under cold running water and shake off the excess.
- cilantro
Roll the cilantro bunch, fold the leaves under and slice very thinly through stems and all until only stems remain; add.
Stir and let sit about half an hour to blend the flavours; do not mix more than a few hours before serving.
- blue corn tortillas
- roasted habanero salsa
- cilantro leaves
Fill warm blue corn tortillas with the room-temperature shrimp, drizzle with roasted habanero salsa and finish with picked cilantro leaves.
Building the tacos