From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 4 servings.
Escabeche:
12 Ocean Garden® Authentic Wild Mexican Shrimp, U/10, peeled, deveined
1 cup pink grapefruit juice
¼ cup white wine vinegar
1 Tbsp. black peppercorns
2 cloves garlic, crushed
1 Tbsp. celery seeds
2 bags chamomile tea
½ tsp. sea salt
¼ cup heirloom tomatoes, seeded, thinly diced
1 Tbsp. chives, minced
Jicama Salsa:
½ cup julienned jicama
¼ cup red onion, thinly sliced
2 Tbsp. cilantro, chopped
¼ cup yellow bell peppers, seeded, thinly diced
1 hot chile pepper, seeded, sliced paper thin
2 Tbsp. olive oil
to taste, sea salt and freshly ground black pepper
Presentation:
4 pepino melons
½ cup freshly popped corn
1 teaspoon sesame oil
pinch ground cumin
to taste, sea salt and freshly ground white pepper
1 Tbsp. heirloom tomatoes, seeded, thinly diced
12 chive sprigs
For escabeche: Combine grapefruit juice, vinegar, peppercorns, garlic, celery seeds, tea and sea salt in medium saucepan to create marinade. Bring to boil. Remove from heat. Cool to room temperature. Strain through fine sieve into mixing bowl. Slice 4 shrimp in half crosswise. Dice remaining shrimp into ¼-inch pieces. Combine with marinade. Cover. Refrigerate 2 hours. Fold in tomatoes and chives.
For jicama salsa: Combine all ingredients in mixing bowl. Refrigerate 30 minutes.
To serve: Cut base of pepino melons to create a flat surface and prevent toppling. Cut 1 inch off top. Discard seeds. Using a melon baller, scoop out the inside of each melon. Coarsely chop pulp. Combine with salsa. Adjust seasoning. Fill each melon with salsa. Arrange two shrimp halves atop. Spoon diced shrimp in center. Spoon 2 tablespoons of marinade on top. In small mixing bowl, toss popped corn with sesame oil, cumin and sea salt. Place around melon. Garnish with diced tomatoes and chive sprigs
