Gazpiche
This creative dish presented by Chef Alejandra Espinoza combines a traditional Spanish gazpacho with classic Ecuadorian ceviche, which typically has a red, tomato-based broth.
We’ve substituted smoked watermelon for the tomato, but have kept the umami components of the gazpacho to make what we think is one of our most creative dishes.
Enjoy!
Gazpiche
Ingredients
- 120 gr smoked watermelon juice
- 100 gr fresh shrimp
- 30 gr avocado diced
- 20 gr pickled watermelon rind
- 30 gr cucumber diced
- 9 gr shredded cheese Manaba
- 7 gr cilantro oil
- 7 gr mint leaves
- 7 gr basil leaves
Instructions
How to Make Gazpiche:
- Heat up a pot of salted water until boiling.
- Then add the shrimp until the water starts boiling again (30 s to 1 min). Remove and place the shrimp in iced water to avoid overcooking.
- Place the watermelon rind into a serving bowl. Then add the avocado followed by the shrimp.
- Add the cheese to the top along with the cilantro oil and mint/basil leaves.
- Finish tableside by pouring the smoked watermelon juice over the top.
Notes
Tried this recipe?Let us know how it was!
