Aguachile

1. To prepare the shrimp, peel the shrimp and save shells for the Chili Oil. Bring a pot of water to boil and season with salt. Add shrimp and cook for 1 minute or until shrimp have just turned pink.* Remove immediately and place in a bowl of ice water to stop the cooking process.  
2. To prepare the Chili Oil, place all ingredients into a small sauce pot. Bring to a simmer over low heat. Once shrimp shells and garlic have fried to golden brown, take off heat and strain.  
3. To prepare the Green Juice, cut the cucumber, apple and ginger into 1-inch pieces; pass through an electric juicer with cilantro. Add lime juice and ponzu and season with salt to taste.  
4. To prepare the Pickled Gooseberries, bring rice vinegar, sugar and salt to a simmer over low heat in a small saucepan; cook until sugar dissolves. Remove from heat and pour over the gooseberries. Let cool or chill.  
5. To assemble, coarsely chop cooked shrimp and combine with shallots, chives and drained pickled gooseberries; season with salt.  
6. Place a ring mold onto a serving plate and place a layer of avocado on the bottom to help hold the structure. Place a spoonful of the shrimp mixture on top of the avocado and press down with a spoon to compress. Remove the mold and garnish with thinly sliced radishes. Drizzle some of the Green Juice around the shrimp and garnish with Chili Oil.  

*We prefer the shrimp to be half cooked, but you can leave in for another 2 minutes for fully cooked shrimp.