Shrimp Escabeche al Rocoto

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.

Ingredients

Procedure

For the Corn:

1. Peel back the corn husks without removing husk or stem. Remove all of the corn silk. With husks pulled back, tie together with piece of husk. Grill over medium-high heat 10 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.

For the Rocoto Sauce:

1. Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt, and pepper in medium bowl until well blended. Refrigerate until ready to use.

For the Shrimp:

1. Bring 1/2 cup water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Steam 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto sauce; toss to coat well. Cover. Refrigerate 30 minutes.

For Serving, Plating & Garnishi:

1. Arrange shrimp, corn and honeydew in shallow serving plates.
2. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.