June 22, 2021
Special to 30A Food and Wine
Chef Eric Bartholomew, who leads the kitchen at LaCo, 30A’s Latin coastal kitchen in Seacrest Beach, is bringing the heat with this refreshing summer dish.
“Aguachile is a classic Mexican dish that hails from Sinaloa, a coastal state located in the western part of the country,” Bartholomew explained. Enjoy his take on Watermelon and Chilled Gulf Shrimp Aguachile.
Watermelon and Chilled Gulf Shrimp Aguachile
Recipe: Yields one serving
1 cup fresh lime juice
1/4 cup light agave syrup
1/4 ounce jalapeno
1/2 pound fresh Gulf shrimp, peeled and deveined
1/2 cup watermelon, cubed
1/2 cucumber, cubed, seeds and skin removed
1 radish, thinly sliced
Kosher salt to taste
Chili oil to taste
Cilantro to taste
Bring 4 cups of salted water to a boil in a saucepan. Make an ice bath with equal parts ice and water in a large bowl.
Cook shrimp until 90% done, carefully remove and submerge in the ice bath to stop the cooking process.
While shrimp are cooling, cut watermelon, cucumber and avocado into small cubes.
Combine lime juice, light agave syrup and jalapeños in a blender; blend on high until smooth.
In a shallow serving plate, arrange shrimp and season with kosher salt. Cover shrimp with jalapeño-lime broth from the blender. Drizzle chili oil over shrimp and broth.
Add watermelon, cucumber and avocado. Garnish with cilantro and sliced radish.