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. ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.