Coconut Shrimp Escabeche | Rashida Holmes – Cloud23

Ingredients

• 6-8 large shrimp, cut in half lengthwise
• 1 cup corn nuts
• 1 mango, diced
• 2 Persian cucumbers, diced
• 1 shallot, minced
• 1 bunch cilantro, leaves only
• ½ cup mint leaves
• 1 cup watermelon radish, diced
• 1 ½ cups fresh lime juice
• 3 cups coconut water
• 3 tbsp Cloud23 Sweet Jalapeño
• 1 bunch cilantro stems
• 2 tsp salt
• 2 cloves garlic
• 15 grams ginger
• ½ cup fresh grapefruit juice
• 2 tbsp tamarind paste
• 1 green plantain