Chilled Shrimp Escabeche Recipe
Argentinian Red Shrimp / Sour Orange / Avocado / Corn Tortillas
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Ingredients
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Shrimp Marinade
Serving Components
Method
Preparation of Shrimp
- 1
Clean and Prepare Shrimp
Rinse the Argentinian red shrimp under cold water and remove the shells and tails. Pat them dry with paper towels.
- 2
Marinate Shrimp
In a mixing bowl, combine the cleaned shrimp with sour orange juice, minced garlic, chopped cilantro, olive oil, sliced jalapeño, salt, and black pepper. Mix well to ensure the shrimp are evenly coated.
- 3
Chill Shrimp
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or until the shrimp are opaque and firm.
Preparing Serving Components
- 4
Prepare Avocados
While the shrimp is marinating, dice the ripe avocados and set aside in a bowl. Squeeze a little lime juice over them to prevent browning.
- 5
Warm Tortillas
Warm the corn tortillas on a skillet over medium heat for about 30 seconds on each side until pliable. Keep them warm by wrapping them in a clean kitchen towel.
Serving
- 6
Assemble the Dish
Once the shrimp is ready, remove it from the refrigerator. To serve, place a few shrimp on each tortilla, top with diced avocado, and garnish with additional cilantro if desired.
- 7
Serve with Lime
Serve the chilled shrimp escabeche with lime wedges on the side for an extra zesty flavor.