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This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro, and fresh chilies.
Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. Chilies contain capsaicin which can burn your skin. After slicing chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.