Mexico's Best Chefs join Colorado's Best

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Chef, Caterer, and Cookbook Author Susanna Palazuelos and her son Eduardo are world renowned chefs from Acapulco and Mexico City.  Susanna is like the Julia Child of Mexico and Eduardo has been named top chef of Mexico and owns two restaurants in Mexico City and Acapulco. They shared two amazing recipes, shrimp tacos and avocado wave, which is ceviche wrapped beautifully in avocado. See the recipes below:

SHRIMP TACOS

90 g shrimp 21/25 cut in cubes of 1cm

2 g fine salt

2 g ground white pepper

20 ml olive oil

2 g garlic finely chopped

30 g white onion finely chopped

5 g epazote finely chopped

10 g chili chipotle paste

60 ml sour cream

5 flour tortillas

20 g peanuts

1 g cilantro sprigs

 

30 ml lemon juice with soya sauce

 

Preparation:

  1. Heat olive oil in a pan and sauté the chopped garlic and onion until golden.
  2. Add the shrimp and epazote cooking a few minutes until golden. Add the chipotle paste and the lemon soya sauce and continue cooking.
  3. Incorporate the sour cream and when heated through remove from heat.
  4. Serve in a bowl accompanied with the previously heated flour tortillas.
  5. Accompany with a small dish of roasted peanuts. Decorate with a fried chile de arbol and a sprig of cilantro.

AVOCADO WAVE

50 g yellow fin tuna in cubes

15 g seedless watermelon in cubes

15 g green apple in cubes

2 g white sesame seeds

2 g chopped cilantro

1 g beet sprouts

35 g avocado in thin slices

60 ml chile de arbol vinaigrette

30 ml chipotle mayonnaise

5 ml fried tempura balls

Preparation:

  1. Peel the avocado with a peeler into thin slices
  2. Extend a piece of wax paper and brush with olive oil. Arrange the avocado slices on the paper.
  3. In a bowl mix the tuna, watermelon and green apple.
  4. Add the sesame seeds and chopped cilantro and mix together well.
  5. Place the mixture over the sliced avocado slices adding chipotle mayonnaise and fried tempura balls.
  6. Roll into the shape of a cylinder. Garnish with a few dabs of chipotle mayonnaise and the chile de arbol vinaigrette. Decorate with sprigs of cilantro.