From: Executive Chef Bernard Guillas, The Marine Room, La Jolla, CA. Yield: 4 servings. Escabeche: 12 Ocean Garden® Authentic Wild Mexican Shrimp, U/10, peeled, deveined 1 cup pink grapefruit juice ¼ cup white wine vinegar 1 Tbsp. black peppercorns 2 cloves garlic, crushed 1 Tbsp. celery seeds 2 bags chamomile tea ½ tsp. sea salt ¼ cup heirloom tomatoes, seeded, thinly diced 1 Tbsp. chives, minced Jicama Salsa: ½ cup julienned jicama ¼ cup red onion, thinly sliced 2 Tbsp. ...
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