Shrimp Sous-Vichewith Jalepeño and Lime Avocado


This simple recipe relies on compression to infuse shrimp with a citrus marinade.


1 C lime juice, freshly squeezed
1⁄2 C orange juice, freshly squeezed
3 garlic cloves
1 Tbsp salt
1 tsp white pepper
2 tsp rocoto pepper paste
1 tsp aji amarillo (yellow pepper) paste
3 Tbsp olive oil, divided
1⁄4 C ice
1 1⁄2 lbs shrimp, deveined
1 avocado, peeled, pitted, and diced
1 Tbsp jalapeño, minced
3 Tbsp red onion, diced 1⁄2 C mango, diced
1 Tbsp cilantro
Lime slices, to garnish



  • Sous vide circulator
  • Container for water bath
  • Sous vide pouches
  • Vacuum sealer
  • Blender


Prepping time: 30 minutes / Cooking time: 15 minutes / Sous vide cooking time: 10 minutes




  1. In a blender, combine lime juice, orange juice, garlic, salt, white pepper, rocoto pepper paste, aji amarillo paste, 2 tablespoons olive oil, and ice. Blend on low just until combined.
  2. Reserve 1⁄4 cup marinade. Put the remainder in a sous vide pouch with the shrimp. Compress the pouch and allow to marinate for 20 to 25 minutes.
  3. Then place the pouch in a water bath for 10 minutes at 143°F (62°C). (Do not over-marinate, or the citric acid will change the shrimp’s texture.)
  4. Meanwhile, cut the avocado, jalapeño, red onion, mango, and cilantro. Combine with the reserved marinade and the rest of the olive oil.
  5. Remove shrimp from water bath and strain.

To Serve:

Place a few shrimp in a small dish and drizzle with reserved marinade mixture. Garnish with a slice of lime.

Developed by Chef Bruno Bertin, the Cuisine Solutions Culinary team, and CREA. Featured in Sous-Vide magazine Fall/Winter 2019.

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