Shrimp Ceviche
By Contributor
By Contributor
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
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