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 avocado 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.
Salad and fruit may not come to mind as the most natural pairing, but the sweetness of the stone fruits right now and a bit of salty cheese and a naturally sweet dressing is truly an ideal summer salad. You can use any stone fruit that appeals to you personally – just be sure that it is beautifully ripe.
For this salad, I used apricot, nectarine, cherries, apriums (cross between a plum and apricot), figs and blueberries. I added some small tomatoes and toasted pine nuts as well. The roasted shallot dressing is a delicious, light and sweet dressing that has a nice tanginess to it. Roasting the shallots helps them caramelize and renders these mild onions into a perfect summer dressing with the salad and fruit.
Serves 6 as a side salad.
8 oz mixed greens of choice
1 small head radicchio, leaves torn
1 head Bibb lettuce or Boston lettuce leaves, torn
2 apricots, pitted and segmented
2 plums, pitted and segmented
2 nectarines, pitted and segmented
5 figs, halved
10 -12 cherries, pitted and halved
1 cup halved cherry tomatoes
1 cup crumbled feta
1 cup torn parsley leaves
1/2 cup toasted pine nuts
2 large shallots, peeled and halved
1 clove peeled garlic
3/4 cup olive oil, divided
1 tablespoon grey poupon dijonnaise (or favorite mild dijon mustard)
1 tablespoon honey
1 tablespoon finely chopped parsley
2 tablespoons Alessi White balsamic vinegar glaze
juice of one lemon
kosher salt and pepper to taste
For dressing: Preheat oven to 350. Toss shallots in 1/4 cup of olive oil and a bit of salt and pepper. Place shallots in a small piece of foil with edges upturned, and place on a baking sheet. Roast the shallots and garlic in oven for about 45 minutes until golden and quite tender. Remove from oven and allow to cool. In a blender or food processor, process shallot mixture including roasting oil, mustard, honey, vinegar and lemon juice until smooth. In a steady stream, add remainder of olive oil to emulsify. Stir in parsley and adjust seasonings to taste.
Prepare salad: In a large platter, arrange greens and lettuce in a large platter and place fruit on top. Top with feta, pine nuts and parsley leaves. Drizzle dressing evenly over salad and gently toss adjusting seasonings as needed. Serve immediately and enjoy!
When you are lucky enough to have fishermen in the family and access to their catch, this is an excellent and delicious way to enjoy the catch of the day. If you are looking to do some fishing here on 30a, the source of this snapper was gifted by some friends who chartered a boat with Grayton Girl Charters and caught their limit of fish, so I was the happy recipient of some gorgeous, fresh filets! The Captain filets the fish for you on site, so it is ready to eat that very evening. I really love Ceviche as it is such a healthy, pure and delicious way to enjoy fresh fish and lends itself to so many different flavors. To enjoy this fish, there is no need to heat up the stove or turn on your oven. The fish actually “cooks” as it marinates in the citrus. This Ceviche recipe steers away from its classic roots, as it has some asian inspired flavor. I especially love serving it as an appetizer, and it pairs beautifully with a cold glass of Sancerre.
Serves 6, as an appetizer
1 pound fresh, skinless snapper (other white fish works as well), cut into 1/2-inch dice
1 1/2 cups fresh lime and lemon juice combined
1 small red onion, chopped into fine dice
3 Persian cucumbers, diced into 1/4-inch pieces
1 1/2 cups diced watermelon, seeded, 1/2-inch pieces
1 jalapeño, stemmed, seeded and finely chopped
1 tablespoon finely chopped pickled ginger
1 loosely packed tablespoon finely chopped mint, plus a few leaves for garnish
kosher salt, to taste
1 large ripe, but firm avocado, peeled, pitted and diced 1/2-inch dice
2 teaspoons black sesame gomasio
tortilla chips or sturdy crackers, for serving
Directions: In a 1 1/2-quart glass or stainless steel bowl, combine the fish with the lime/lemon juice combination. You should have enough juice to cover the fish and allow it to be immersed in the liquid. This will insure that the fish cures evenly. Cover and refrigerate the fish for a minimum of 4 hours. When the fish no longer appears raw when broken open, it is ready. It will develop a whitish flesh. Drain the fish in a colander and discard the juices.
In a large, clean bowl, mix together the cucumber, watermelon, red onion, mint, pickled ginger and stir in the fish and season with about a 1/2 teaspoon of salt. Ceviche can be refrigerated at this point. Just before you are ready to serve, gently stir in the diced avocado and sprinkle with black sesame gomasio.
Serve Ceviche with large tortilla chips or with crackers and enjoy!