Watermelon Grapefruit Ceviche

Photo: Said Bazze

Photo: Said Bazze

The refreshing taste of a favorite appetizer.

By Thierry Isambert

Ceviche is a popular Latin American dish that uses a citrus marinade to cook raw seafood. In this version, some of the best summer ingredients come together to create a tart and tangy taste sensation.

Chef Thierry Isambert From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of France.
Chef Thierry Isambert From the Champagne region of France, Thierry Isambert of Thierry’s Catering and Event Design received his training from L’ École Hôtelière Poligny and was awarded the prestigious “Mérite de Agricole” medal from the Ministry of Fran

 

8 oz. watermelon juice

4 oz. lime juice

18 shrimp (raw size 71/90, tail off) partially blanched

½ cup grapefruit, supremed, diced

½ cup choclo (also referred to as Peruvian corn or Cuzco corn)

1.5 oz. micro sea beans

¼ cup red pepper

¼ cup red onion

METHOD:

In a mixing bowl, marinate the shrimp for 30 minutes with lime juice in refrigerator or on ice. Prior to serving, add remaining ingredients and seasoning with salt and pepper. Control acidity by adding small amounts of ice until desired taste. Keep refrigerated and on ice at all times. Garnish with pomegranate seeds at the last minute before serving

 

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INGREDIENTS:

.5 oz. St. Germain liqueur

.5 oz. lavender syrup

.5 oz. gin

sparkling wine

ASSEMBLY:

Stir all ingredients in a mixing glass and fine strain into a Champagne flute. Use lemon Puck, express oils and discard. Garnish with a lemon spiral.

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 INGREDIENTS:

.75 oz. lemon

1 oz. lavender syrup

1.75 oz. bourbon whiskey

1 egg white

ASSEMBLY:

Dry Shake all ingredients, add ice and re-shake and strain over new ice into a rocks glass. Use Lemon Puck, express oils and discard. Garnish with lavender flowers.

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