This refreshing appetizer is a fusion of two traditional Latin American dishes: escabeche and tiradito. In this recipe, cooked shrimp are marinated in a tangy spiced ají rocoto sauce and served with grilled corn, honeydew, cilantro and fresh chilies.
3 pounds (1 3/10 kilogram) Large shrimp, peeled and deveined
Peel back the corn husks without removing husk or stem. Remove corn silk. Fold husks back into place and tie together with piece of husk. Place the ears of corn in a large bowl of cold water for 10 minutes. Grill over medium-high heat 25 minutes or until corn is tender and lightly charred to golden brown, turning occasionally. Cool slightly. Cut corn kernels off cob.
Mix lemon juice, liqueur, rocoto paste, cumin, garlic, sea salt and pepper in medium bowl until well blended. Refrigerate until ready to use.
Bring 3 cups (750 mL) water to boil in medium saucepan on medium heat. Gently stir in shrimp; cover. Cook 5 minutes or just until shrimp turn pink. Drain and rinse under cold water. Slice shrimp in half horizontally. Add shrimp to rocoto marinade; toss to coat well. Cover and refrigerate 30 minutes.
To serve, arrange shrimp, corn and honeydew in shallow serving plates. Drizzle each with the rocoto marinade. Garnish with Fresno chilies and cilantro.
• Ají rocoto paste is made from ají rocoto, a very hot Peruvian red pepper. It can be found in Latin markets, online specialty stores or the Latin aisle of some supermarkets.
• Fresno chilies are similar in size to the jalapeños. When green they have a mild heat level. As they ripen and turn red, they become hotter.
• Chilies contain capsaicin which can burn your skin. After slicing chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.