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Escabeche from Argentine shrimp

Shrimps are perfect for escabeche! And the Argentine shrimp in particular. With its sweet flavour and almost langoustine-like character, it balances perfectly with the rich acidity of this modern escabeche.

Recipe makes 2 kilos.

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Allergens and dietary requirements

  • Fish
  • Crustaceans
  • Pescetarian

Ingredients

4
kg
shrimp, Argentine
400
ml
lime, juice
16
leaves
lime leaves
4
pieces
spring onion, roughly cut
1
red pepper, roughly cut
20
g
tarragon
100
g
fennel bulb, cut in brunoise
5
g
kombu
400
g
water
10
g
rooibos tea
10
g
katsuobushi
16
g
salt
200
g
lime leaf oil
as needed
olive oil
as needed
salt

Scale recipe

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