JUMBO PRAWN CEVICHE SALAD
with chiogga beet puree
 

By Chef Carlo Cavallo
www.chefcarlocavallo.com
 
Serves 4

Ingredients
3/4 cup of Orange Juice
Juice  & Zest of 2 limes
8 Jumbo prawns (size 13/15), Poached in water till medium rare
4 oz of micro greens
2 grapefruit, peeled and segmented
1 box of heirloom toybox tomatoes (sliced lengthwise into 4)
1 english cucumber, diced in ¼ inch cubes
¼  cup Muscat wine vinegar
¾   cup of extra virgin olive oil
1 Peeled Chiogga beet, roasted in oven till cooked through
1 bunch of chives, thinly sliced
1 watermelon radish, thinly sliced on a bias
Salt & Pepper

For the Shrimp Ceviche
In a small bowl, place Orange Juice, lime juice, lime zest, a pinch of Salt & Pepper and mix. Add the poached shrimp and place in a refrigerator covered for at least 4 hours

For the dressing
In a mixing bowl, add the  chives, and Muscat vinegar. Slowly whisk in the Extra virgin olive oil to create an infusion dressing, salt & pepper to taste.

For the Beet Puree
Cut the Chiogga beet into six pieces, place in a blender with  ¼ cup of dressing…puree till smooth

Assemble the Salad
Place a tablespoon of the beet puree on a plate and spread. 
In a small bowl add tomato, grapefruit segments, and cucumbers and mix in the remaining dressing.  Using a 3 inch ring mold, place ¼ of this mixture in the mold and press…remove an excess dressing.  Place 2 marinated prawns on the side and garnish with microgreens and a watermelon radish