Chef John des Rosiers, the mastermind proprietor behind Inovasi, The Otherdoor, and Highwood’s Salt Creek Tacos, and upcoming concepts jdR Wine & Beer, Caché, Bonk, Everett Farms, and Station No. 1, honed his skills at Charlie Trotter’s and Gabriel’s before creating his local restaurant empire. Here he shares his recipe for Shrimp Ceviche, a Salt Creek Tacos customer favorite. Made with plump sustainable Pacific blue shrimp, a blend of sweet-tart citrus juices, ripe tomatoes, and juicy mangos, it is a recipe where impeccably fresh ingredients and proper marinating time are of great importance. Des Rosiers believes that a faithful attempt of a recipe using his specific standard of ingredients is key to replicating it at home.
Makes two snack-sized portions
- 8 ounces Pacific Blue shrimp, 20/25 size, raw, peeled, and deveined
- 1 teaspoon sea salt
- 3 tablespoons + 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons + 2 teaspoons freshly squeezed grapefruit juice
- 1/4 cup + 2 tablespoons freshly squeezed lime juice
- Mix all juices and salt. Pour over the raw shrimp and cover. Marinate in refrigerator for 36 hours, until shrimp are fully cured.
- Strain juice and discard before using.
- 1/2 cup fresh ripe mango, diced 1/4 inch
- 1/2 cup ripe locally sourced tomato, diced 1/4 inch
- 1 tablespoon fresh cilantro, roughly chopped
- 3 tablespoons sautéed local sweet onions, diced 1/4 inch
- 1/2 cup extra virgin olive oil
- 2 tablespoons + 2 teaspoons freshly squeezed lime juice
- 1 teaspoon sea salt (adjust salt to taste, but do not be afraid to use generously)
- Gently mix above ingredients with the shrimp. Serve in a martini glass or a glass that is similar. Serve with fresh fried tortilla chips, preferably homemade.
Is there a recipe you’re dying to have? E-mail us at [email protected] and we’ll start digging.