Photo: Adam Larkey
From: Executive chef Oscar del Rivero, Jaguar Ceviche Spoon Bar & Latam Grill, Coconut Grove, FL. Yield: 4 servings.
4 6- to 8-oz. pieces of fresh
4 oz. medium shrimp, shell on, cleaned and reserved
4 oz. squid, sliced and cleaned
approximately 2 Tbsp. oil
shrimp shells, leftover from cleaned shrimp
4 cloves garlic
1 yellow onion
2 oz. brandy
2 oz. Pernod (anisette liqueur)
3 oz. aji amarillo paste
3 cups heavy cream
1 pinch saffron
as needed, tricolor peppers diced small (yellow, red and green bell peppers)
handful of chopped parsley
as desired, white rice (approximately ½ cup cooked rice per person)
For sauce: Cook shells in a casserole with the oil, onion and garlic until caramelized. Deglaze with the alcohol. Add the cream, aji amarillo paste and saffron. Simmer until all the ingredients are incorporated and then blend. Strain the sauce.
To prepare dish: In a sauté pan, cook the swordfish until golden, but still juicy. In a small sauce pan, cook shrimp and squid with the prepared sauce. On each plate, plate 1 piece of swordfish over desired amount of rice. Pour the sauce and seafood over top of the swordfish. Sprinkle with parsley and diced tricolor peppers.