Palmar Chico Cóctel de Camarón

Rock Shrimp, Citrus, Red Onion, Tomatoes, Cucumbers, Jalapeños, Tortilla Chips

Chef Rodolfo Mariano of Lincoln Park Zoo | Chicago
Yield: 4 servings

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Adapted by StarChefs | June 2018

INGREDIENTS

2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons finely chopped cilantro
2 tablespoons finely chopped red onion
1½ ounces Pomì chopped tomatoes
2 tablespoons diced cucumbers
2 tablespoons diced jalapeño
Salt
4 rock shrimp, poached in lemon court bouillon, chilled, and peeled
Tortilla chips

METHOD

In a bowl, combine lime and orange juice, cilantro, red onion, tomatoes, cucumber, and jalapeño; season with salt. Spoon 2 ounces of the mixture into a small glass, arranging a shrimp on the rim. Serve with tortilla chips.

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