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
Prepping time: 30 minutes / Cooking time: 15 minutes / Sous vide cooking time: 10 minutes
Place a few shrimp in a small dish and drizzle with reserved marinade mixture. Garnish with a slice of lime.
Thick Manuka honey is an ideal glaze for sous vide shrimp finished on the grill.
Take your sous vide skills to the next level with this exotic, impressive sous vide octopus.
Celebrate the holidays with this most special tradition—with each dish prepared perfectly.
Dedicated to the Art & Science of Sous Vide
The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.