Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.
Ruby Red Wild American Shrimp Ceviche
with Smoked Serrano’s, Sweet Potato, Mango and Tostones with a Cilantro Lime Aioli
Recipe by: Chef Michael DiBuono
1 ½ pound of Ruby Red’s from
the gulf (head and tail on)
1 Small sweet potato
½ Red pepper
1 Freshly squeezed juice of orange
1 Stalk of green onion
1 Radish thinly shewed
Salt to taste
Pepper to taste
1 ½ cup Vegetable oil
Clean the Ruby Red’s by removing heads, shells and tails. Butterfly the backs to remove waste line. Clean any waste that is left over and discard. Cut Ruby Reds into thirds and place in a mixing bowl.
Squeeze the juice from the orange, lemon and limes and put into bowl of shrimp. Place bowl in cooler while we prepare the other ingredients.
Clean the sweet potato under water and place into medium soup pot with water to boil for 4 minutes and put into ice bath. Remove sweet potato from ice bath to dry.
With a mandolin thinly shave the shallot and radish then put into separate bowls.
Take red pepper and remove all the seeds and ribs leaving about 1/8 inch thick red pepper. Dice red pepper and place in small bowl. On a hot grill take serrano pepper and char. Remove once serrano has a good char and remove skin and seeds then dice pepper.
Chop green onions and ½ cup cilantro.
Remove skin from mango and dice discarding the core.
Remove bowl with Ruby Reds from cooler and add the shallots, serrano, red peppers, mango, cilantro, green onion, salt, pepper and toss.
Remove skin from sweet potato and dice. Put into bowl and toss.
Put oil in skillet and fry plantain chips until golden in color.
In a serving dish spoon in mixture, drizzle cilantro lime aioli over top and put 2 or 3 slivers of radish. Serve with tostones.
Cilantro Lime Aioli
1 Egg yolk
4 Cloves of fresh garlic
1 Lemon juiced
½ Lime juiced
1 Cup EVOO (Extra Virgin Olive Oil)
Pinch of Kosher salt
Pinch of fresh ground pepper
½ Cup fresh cilantro
Combine egg yolk, garlic, lemon and lime juice in the bowl of a processer. Process for 10 seconds with the processer running take EVOO and “slowly” drizzle into mixture until mixture has emulsifies. Be sure to do this part slowly otherwise mixture will separate.
Once mixture has emulsified and you finished all the oil, add cilantro and pulse “10” times to integrate the cilantro. Add salt and pepper to taste.
Cook Time: 30 minutes