Tamarindo Habanero Aguachile

Name: Tamarindo Habanero Aguachile
Prep time: 30 minutes
Cook time: 10 minutes
Total time: 1 hour
Yield: 2 servings
Cuisine: Foodservice Recipes, Kitchen Cabinet
Ingredients: Spicy Ponzu Sauce:; 3 tablespoons Kikkoman®️ Gluten-Free Tamari Soy Sauce; 2 tablespoons fresh lime juice; 1 tablespoon water; 1 ½ teaspoons blended Chiltepin pepper; Tamarindo Habanero Sauce:; Vegetable oil; 10 grams chopped white onion; 2 grams chopped garlic; .12 grams habanero pepper; 30 grams seedless tamarind pulp; 15 milliliters water; ¼ cup lime juice; 2 tablespoons Kikkoman®️ Gluten-Free Tamari Soy Sauce; Pinch of onion powder, garlic powder blended Chiltepin peppers; Salt to taste; Aguachile:; 24 large shrimp, butterflied; ¼ cup lime juice; 1 teaspoon kosher salt; Pepper to taste; 8 ounces thinly sliced Persian cucumber; 4 ounces thinly sliced red onion; 2 tablespoons Kikkoman®️ Ponzu Citrus Seasoned Dressing & Sauce; ½ avocado, sliced; Spicy Ponzu Sauce (recipe above); Tostada or salted crackers for serving

Yield

2 servings

Prep Time

30 minutes

Cook Time

10 minutes

Total Time

1 hour

kikkoman products used:

Ponzu Citrus Seasoned Dressing & Sauce Gluten-Free Non-GMO No Preservatives Added Tamari Soy Sauce

About this recipe

Fresh, wild-caught butterflied shrimp, thinly sliced Persian cucumber and red onion, dressed with Spicy Ponzu and Tamarindo Habanero sauces, topped with a dash of crushed Chiltepin pepper.

Recipe created in partnership with Chefs Roberto Perez and Francisco Leal at Del Mar Ostioneria.

ingredients

Spicy Ponzu Sauce:

3 tablespoons Kikkoman®️ Gluten-Free Tamari Soy Sauce
2 tablespoons fresh lime juice
1 tablespoon water
1 ½ teaspoons blended Chiltepin pepper

Tamarindo Habanero Sauce:

Vegetable oil
10 grams chopped white onion
2 grams chopped garlic
.12 grams habanero pepper
30 grams seedless tamarind pulp
15 milliliters water
¼ cup lime juice
2 tablespoons Kikkoman®️ Gluten-Free Tamari Soy Sauce
Pinch of onion powder, garlic powder blended Chiltepin peppers
Salt to taste

Aguachile:

24 large shrimp, butterflied
¼ cup lime juice
1 teaspoon kosher salt
Pepper to taste
8 ounces thinly sliced Persian cucumber
4 ounces thinly sliced red onion
2 tablespoons Kikkoman®️ Ponzu Citrus Seasoned Dressing & Sauce
½ avocado, sliced
Spicy Ponzu Sauce (recipe above)
Tostada or salted crackers for serving

directions

To prepare Spicy Ponzu Sauce, in a mixing bowl, combine soy sauce, lime juice, water, blended Chiltepin peppers and mix thoroughly. Cover and refrigerate until ready to serve.
To prepare Tamarindo Habanero Sauce, heat a small amount of oil in a small skillet. Add onion, garlic and habanero peppers; cook until lightly browned.
Stir together tamarind pulp and water and add to skillet. Cook over low heat just until all ingredients are incorporated and tamarind is softened. Stir in lime juice, soy sauce, onion powder, garlic powder and chiltepin pepper.
Transfer to a small blender and blend until smooth; season to taste with salt.
To prepare Augachile, place shrimp in a large bowl and stir in lime juice, salt and pepper; let marinate for 20 minutes. Add cucumber and onion and toss lightly. Stir in Kikkoman citrus ponzu and Tamarindo Habanero Sauce.
Place mixture onto 2 plates and top with avocado slices.
Drizzle Spicy Ponzu Sauce around the shrimp mixture.
Serve immediately with tostada or salted crackers of your choice.

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