J Bar Shrimp with Pink Grapefruit, Mango and Chihuacle Negro Puree Seviche Shooters

Ingredients

Yield: 2 Quarts

3 lbs - Deveined Shrimp
2 bunches - Chopped Cilantro Leaves
1 - Red Onion (Brunoise)
1 - Poblano, Anaheim and Red Bell Pepper (Brunoise)
1 quart - Assorted equal parts fresh, lemon, lime orange juice and pink grapefruit juice
1 Cup - small diced mango

To Garnish:

Pink Grapefruit Segments
Chihuacle Negro Puree

Chihualcle Negro Puree

1 pkg - Chihuacle Negro Chiles (toasted, seeded and chopped)
1/2 Cup - Honey
Shallot
1 Cup - Red Wine Vinegar

Instructions

1. Bring a large pot of lightly salted water to a boil and add bouquet (leek with thyme, bay leaf, garlic and parsley stems).
2. Lightyly blanch the shrimp and shock in ice water.
3. In a large bowl combine cooked seafood, citrus juice, vegetables, mangos and cilantro.
4. Marinate up to 1 day.
5. Divide the Seviche among the shot glasses and garnish each one with a grapefruit section and little squirt of chihuacle negro puree.

Chihuacle Negro Puree

1. Simmer ingredients until reduced to a syrupy consistancy.
2. Puree in blender very fine.
3. Adjust consistency with water.