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Spiced Shrimp
Florence Fabricant
45 ratings with an average rating of 4 out of 5 stars
45
45 minutes
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Place chiles, garlic and salt in a food processor and process until very finely minced. Scrape down sides of container. With the machine running, slowly add the oil through the feed tube and process until thickened. Add vinegar and process about a minute, until fairly smooth. Transfer to a bowl and refrigerate.
Cut the tuna into 2-inch/5-centimeter cubes, then slice as thinly as possible. You will need 7 slices per serving.
For each dish, spread a couple of tablespoons of the sauce on a salad plate. Fan the tuna slices in a circle on the sauce, leaving an opening in the center of the plate. Drizzle tuna with a little olive oil and dust with a few grains of salt. Pile a thatch of hearts of palm slivers in the center of the plate, top with a few sprigs of microgreens and serve.
Add zest and juice of one lime, double the garlic, use one large ancho chili instead of japapeno-scrape out the seeds.
I left the jalapeño seeds in for half the jalapeños and still came out a little spicy, and I enjoy a good kick. So I’d recommend seeding all of them especially if you’re cooking for a heat averse crowd. Used thinly sliced cucumbers and radishes as a heart of palm substitute and tasted/looked great.
Any suggestions for those of us who cannot get fresh hearts of palm?
granny smith apple works great for me
I used fresh daikon (thinly sliced with a mandoline) per the recipe's suggested alternative -- worked great!
I've made this dressing dozens of times. Be sure to taste for seasoning (salt). Also adjust pepper's seed/membrane to your heat level. It's a very versatile dressing and works well across many proteins and greens.
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