Chilled Shrimp Ceviche by Michelin Starred Chef John Critchley cooked on cinder grill world's first indoor precision grill recipe

Chilled Shrimp Ceviche

Chilled Shrimp Ceviche by Michelin Starred Chef John Critchley

Slow cooking your shrimp on the Cinder Grill is the best way to achieve the perfect texture.This dish is easy and bursting with flavor. This delicious meal prepared by our starred chef is perfect for pescatarians or even carnivores. Just set your Cinder Grill to 158°F and wait for the magic.

Chilled Shrimp Ceviche  by Michelin Starred Chef John Critchley cooked on cinder grill world's first indoor precision grill recipe

Chilled Shrimp Ceviche  by Michelin Starred Chef John Critchley cooked on cinder grill world's first indoor precision grill recipe

Serves 4

Ingredients:

  • 1 pound 21-25 count Shrimp, Peeled and deveined
  • 1Tbsp Salt
  • 1Tbsp Sugar
  • As needed Water, for rinsing
  • 2 Tbsp Olive Oil
  • Salt and Pepper to season
  • 1/2 each Lemon, Juiced
  • 1/4 each Watermelon, Seedless
  • 1 Tbsp Peruvian Yellow Pepper Paste (Aji Amarillo)
  • 1/4 cup Agave Nectar
  • 2 Tbsp Olive Oil

Chilled Shrimp Ceviche  by Michelin Starred Chef John Critchley cooked on cinder grill world's first indoor precision grill recipe

Chilled Shrimp Ceviche  by Michelin Starred Chef John Critchley cooked on cinder grill world's first indoor precision grill recipe

METHOD:

  1. Preheat Cinder Grill to 158°F. 

  2. Brine shrimp in mixture of water, salt and sugar for 15 minutes.  Drain and pat dry.

  3. Toss shrimp in olive oil, salt, pepper and lemon juice and place in Cinder. Cook with lid closed for 20 minutes.

  4. Separately, scoop watermelon with a small melon baller or truffle scoop and reserve for plating.

  5. Crush remaining watermelon with either a blender or potato masher until juice is formed.

  6. Combine 1 cup watermelon juice with agave nectar, aji amarillo, lemon juice and Olive oil in a small bowl and season with salt and pepper.

  7. Place chilled shrimp in a shallow bowl and garnish with the balls of melon along with other melons that are in season.

  8. Pour the watermelon liquid into the bowl and garnish with purple basil leaves or herbs of your choice.  (preferably seafood friendly herbs like chervil, tarragon, chives, fennel).

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