BeginnerIngredients
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
Overview
Equipment
- Sous vide circulator
- Container for water bath
- Sous vide pouches
- Vacuum sealer
- Blender
Timing
Prepping time: 30 minutes / Cooking time: 15 minutes / Sous vide cooking time: 10 minutes
Servings
4
Directions
- 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.
- 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.
- 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.)
- Meanwhile, cut the avocado, jalapeño, red onion, mango, and cilantro. Combine with the reserved marinade and the rest of the olive oil.
- 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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