Shrimp ceviche with chintesle in carrot-gel tacos (chef José Manuel Baños, Pitiona)
Mexican cuisine · Rick Bayless · ♥ 722 likes · 32.5K views · 24 min video
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Read about shrimp in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- carrot juice
- agar agar
Heat carrot juice and slowly add agar agar; ladle into a pan in a very shallow layer and refrigerate to set.
Carrot gel for a ceviche taco
- shrimp
- chintesle paste
- lime
- olive oil
- sea salt
- white onion
- jalapeno
- apple
- tomato
Mix shrimp with chintesle paste, a squeeze of lime, olive oil, sea salt, a bit of white onion, a little chopped jalapeno, and finely chopped apple and tomato.
Scoop a little ceviche onto the see-through carrot gel and roll it up like a delicate taco.
Rolling and plating the carrot tacos
- cilantro
- mustard sprouts
Plate on a sauce made from the chintesle paste; top with sea salt, cilantro and mustard sprouts.