Shrimp and watermelon ceviche

Chef José Manuel Baños

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DESCRIPTION

An epitome of freshness - a mix of watermelon, shrimp cooked in lemon juice, red wine vinegar and crushed peanut. Seasoned with costeno and chilhuacle chilies, cilantro and calendula flower.

PAIRING

Vino Blanco, Cerveza Clara

FLAVOR RANKING

Salty
sweet
spicy
acid

INGREDIENTS

  • Shrimp
  • Watermelon
  • Serrano chili
  • Agar
  • Tomatillo
  • White onion
  • Cilantro
  • Dried corn
  • Peanut
  • Garlic
  • Costeño chili
  • Red wine vinegar
  • Calendula flower
  • Chilhuacle chili

Costeño chili

Generic name used for any fresh yellow or greenish-yellow chili. It is found in distinct regions of the country and may vary in shape, size, flavor, spiciness and use. The manzano and habanero hold a special place in this category, as they are appreciated for their distinctive flavor and spiciness. The manzano comes from southern Mexico, while the habanero originated in the central Caribbean and the Yucatan Peninsula. Both are known as guero chilies in the northern state of Sonora, and form the base of the famous guera salsa that accompanies fish and seafood typical to the Mar de Cortes area, known as the Gulf of California.
Countless virgen beaches extend along the Gulf of California.

Chilhuacle chili

It gets its name from the Nahuatl term chilhuactli, which means dried or old chili. There are three varieties: black, red or yellow; they are expensive and difficult to acquire inside and outside of Oaxaca, where they are produced. Black chili is especially appreciated for its reminiscences of tobacco, plum and dark chocolate, and it is very important in the preparation of black mole. All of the varieties come from the town of Cuicatlan, in the region of Cañada Chica in Oaxaca.
Another singularity of the zone is the Biosphere Reserve that extends from Tehuacan, Puebla, to Cuicatlan, Oaxaca. This reserve protects a zone of warm semi-dry or semi-tropical climate containing a large floristic diversity and houses a sanctuary for the green guacamaya, a glen where bird flocks arrive.

The word mezcal is derived from the Nahuatl language: Mexcallí.

Metl = Maguey
Ixcalli = Cocido

Mezcal is obtained by means of a long and complex artisan process of baking, fermentation and distillation of the heart of the maguey cactus.

Each type of mezcal is unique, its flavor determined by the species of maguey, the tradition of the region in which it is produced and the recipe of the master mezcalero in charge.

Agave Karwinskii

Agave Americana

Agave Cupreata

Agave Angustifolia

Agave Potatorum

Agave Salmiana

Agave Marmorata

Agave Duranguensis

1- Care of the ecosystem

To ensure the continuity of the mezcal tradition, it is indispensable to take care of the ecological equilibrium, promote the reproduction of wild agaves, reforest and care for the fauna that pollinate the agaves.

2 - Maguey selection and trimming

Solely ripe agaves are selected - each species has a distinct maturation time ranging from 8 to 40 years. Trimming consists of cutting the long stalks in order to extract the heart of the plant.

3 - Baking the maguey

The agave hearts (also called piñas) are baked for 3 to 8 days underground in volcanic stone ovens in order to extract the sugars.

4 - Grinding of the maguey

The baked maguey is ground to extract the juice and begin the fermentation process of the sugars.

Fermentation

This is the longest stage of the process - the juice is allowed to ferment for 8 to 15 days depending on the climate and tradition of the region.

6 - Distillation

This is carried out in a still- the heat provokes evaporation of the alcohol which, upon condensation, will make up the mezcal. Distillation has three stages, the master mezcalero determines the quantity of mezcal to be used from each stage for the final blend.

1-Observe

Stir the mezcal to observe its transparency, the pearling and its body and consistency.

2-Touch

Rub a drop of mezcal between your thumb and index finger to feel the texture, which may be coarse, oily or dry. Next, place a drop in the palm of your hand and rub it so as to heat and evaporate the alcohol, then hold your hand up to your nose.

3-Smell

Discover the aroma of smoked maguey in your hands, smell the glass in different positions and open your mouth to take in the aroma, feeling the aroma as it intensifies, and try to find memories connected to these aromas in your olfactory memory.

4-Savor

The first kiss

Take a small sip of the mezcal and spread it over your palate, tongue and mouth. Continue smelling the mezcal until your tongue begins to salivate and prepare for a second drink.

The deep kiss

Take a bigger sip of the mezcal and then tip your head back, softly allowing the mezcal to pour little by little down your throat, drinking it very slowly.

The romance

Take a drink of the mezcal and once you have swallowed it take a deep breath, slowly inhaling through your mouth and exhaling through your nose. Feel how your sense of smell and taste connect to explore the full array of aromas and flavors.

5- Order another shot!