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Shrimp poke, mango salsa, mojo verde sauce, fried onion |

Salted, Fish, Seafood & Shellfish

A mexican inspired pokeball... tasty and fresh...

Note

You can replace the shrimp with other shellfish or fish.

Ingredients

Recipe for 12 tapas

Mango salsa

1 Unit(s)

Fresh mango

100 Gr

Red onion

5 Sprig(s)

Fresh cilantro

1 Small

Jalapeno pepper

0.50 Unit(s)

Lime

Garnish

450 Gr

Matane shrimps

4 Tbsp

Fried oignons

2 Unit(s)

Lime

2 Unit(s)

Green onion

Mojo verde yogurt sauce

6 Sprig(s)

Fresh cilantro

1 Unit(s)

Jalapeno pepper

2 Clove(s)

Garlic

4 Tbsp

Olive oil

0.50 Unit(s)

Lime

125 Ml

Greek yogurt

Rice

250 Ml

Jasmine rice

400 Ml

Cooking water

25 Ml

Season rice vinegar

Shrimp poke, mango salsa, Mojo verde sauce, fried onion |

Preparation time: 30 min

Cooking the rice et prep

Wash the rice in cold water to remove the starch until the water runs clear.

Put it in a saucepan with the water.

Bring to a boil, cover, lower the heat to low and cook for about 12 minutes.

Once the liquid is absorbed, turn off the heat and let it rest for 10 minutes.

Season your rice with the vinegar, mix and spread the rice on a plate, cover with a damp cloth and let cool to room temperature.

Cut the onions into diamond.

Cut the limes into quarters.
Mango salsa

Finely chop your onion.

Squeeze the juice from your lime.

Thin out the coriander leaves and chop finely the branches. Run your knife through the leaves two or three times (cilantro is fragile, chopping it coarsely avoids unwanted oxidation...)

Cut your mango and jalapeno into brunoise.

Mix everything together in a bowl and season with salt and lime juice.
Mojo verde yogurt sauce

Place the coarsely chopped cilantro and jalapenos, peeled garlic cloves in a blender with the lime juice, olive oil and yogurt.

Blend until creamy, season with salt to taste and set aside.
Assembly

Spoon a scoop of rice into the bowls, add a tablespoon of salsa and a tablespoon of Matane shrimp.

Drizzle with mojo sauce and finish with a few bits of green onions and some fried onions.