Shrimp Tostada

SAVORY

May 19

Guacamole, Pickled Mango, Pickled Red Onion, Leche de Tigre, Jalapeño, Cilantro

Chef Jean Valcarcel of Little Llama Peruvian Tacos | Los Angeles

“Sweet and tart pickled mango with aji amarillo leche de tigre marinated shrimp, red onion salsa, fresh cumin guacamole on two organic, non-GMO blue corn tostadas.” - Chef Jean Valcarcel

INGREDIENTS

Pickled Mango:
2 kilograms white wine vinegar
40 grams granulated sugar
40 grams kosher salt
1.5 kilograms diced mango

Pickled Red Onion:
30 grams dry hibiscus
3894 grams red wine vinegar
55 grams granulated sugar
65 grams kosher salt
3 kilograms diced red onions

Leche de Tigre:
369 grams lime juice
142 grams aji amarillo purée
142 grams bean paste
71 grams chopped red onion
28 grams chopped celery
14 grams chopped garlic
14 grams chopped ginger
25 grams kosher salt
5 grams mushroom seasoning

Poached Shrimp:
1 bag frozen shrimp, thawed

Guacamole:
6 avocados, halved
Juice of 2 limes
1 bunch cilantro, chopped
Ground cumin, toasted
Kosher salt
Black pepper

To Assemble and Serve:
Yield: 1 serving
2 tostadas
15 grams diced jalapeño
1 gram micro cilantro

METHOD

For the Pickled Mango:
In a large stock pot over medium-high heat, bring vinegar, sugar, and salt to a boil. Remove from heat and let cool 20 minutes. Place diced mango into a large nonreactive container. Pour warm brine over mango, adding extra vinegar if needed to submerge the mango. Tightly cover and let brine overnight. The next day, strain and transfer mango to airtight containers, filling each container halfway with brine. Refrigerate.

For the Pickled Red Onions:
Make a sachet with the dry hibiscus. Set aside. In a large stock pot, combine vinegar, sugar, salt, and the hibiscus sachet. Bring to a boil. Remove from heat and let steep 10 minutes. Place onions in a large nonreactive container. Pour hot brine over onions, adding extra vinegar if needed to submerge. Tightly cover and let brine overnight. The next day, strain and transfer onions to airtight containers, filling each container halfway with brine. Refrigerate.

For the Leche de Tigre:
In a blender, combine all ingredients and 80 grams ice. Blend until fully incorporated, working in batches if needed. Transfer to an airtight container and refrigerate.

For the Poached Shrimp:
Bring a large pot of water to a boil. Prepare an ice bath. Add thawed shrimp to a mesh basket. Lower basket into boiling water and poach, swirling basket every 15 seconds. When cooked, immediately shock shrimp in ice bath. Let cool. Drain and pat dry. Transfer cooked shrimp to a large bowl with 680 grams Leche de Tigre. Cover and let cure overnight.

For the Guacamole:
Scoop avocado flesh into a large bowl. Add lime juice. Using a fork, mash to combine. Taste and season with cumin, salt, and pepper. Stir to combine. Add cilantro and adjust seasoning if needed. Place in an airtight container and refrigerate.

To Assemble and Serve:
Place 1 tostada in the center of a serving plate. Dot with 1 teaspoon Guacamole and top with second tostada to glue the two pieces together. Form a ring of Guacamole on top of the tostada, leaving enough room on the edges to form a small rim. Arrange 20 grams Pickled Mango, 10 grams Pickled Red Onion, and 7.5 grams jalapeño to form a second ring just inside the Guacamole. Place 6 Poached Shrimp on top of arranged salsa mixture. Drizzle tostada with 30 grams Leche de Tigre. Top with additional Poached Shrimp, Pickled Mango, Pickled Red Onion, and remaining jalapeño in the inner circle of the two rings to cover. Finish with cilantro.

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