Shrimp Escabeche al Rocoto (Marinated Shrimp with Grilled Corn and Chilies)

Shrimp Escabeche al Rocoto (Marinated Shrimp with Grilled Corn and Chilies)

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.
20m
PREP TIME
15m
COOK TIME
95
CALORIES
12
INGREDIENTS

Servings: 9 (1/2 cup)

Ingredients

INSTRUCTIONS

  • 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.
  • 2 Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt and pepper in medium bowl until well blended. Refrigerate until ready to use.
  • 3 Bring 1 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 marinade; toss to coat well. Cover. Refrigerate 30 minutes.
  • 4 To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.

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