This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro, and fresh chilies.
Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.
For the Rocoto Sauce:
Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt, and pepper in medium bowl until well blended. Refrigerate until ready to use.
For the Shrimp:
Bring 1/2 cup water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto sauce; toss to coat well. Cover. Refrigerate 30 minutes.
For Serving, Plating & Garnishi:
Arrange shrimp, corn and honeydew in shallow serving plates.
Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.
Chef's Tip!
Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. Chilies contain capsaicin which can burn your skin. After slicing chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.
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