Executive Chef David Dworshak visited the ABC7 Chicago studio to show off a tasty recipe for Sangrita Shrimp Ceviche.
The restaurant also offers a series of classes through its Carnivale University, to teach about Latin dining and dancing. Reservations are required.
Carnivale
702 W. Fulton Market, Chicago
312-850-5005
www.carnivalechicago.com
Recipe: Sangrita Shrimp Ceviche
Ingredients:
12 oz. 50/60 shrimp, preferably Carribean White shrimp (Laughing Bird)
2 vine-ripened tomatoes, roasted
2 red bell peppers, roasted
1/2 red onion, roasted
2 tablespoons chipotle puree
2 tablespoons cilantro
2 tablespoons blanco tequila
3 limes, zest of 2 and juice of 3
1 orange, zest and juice
1 teaspoon yuzu juice, optional
1 butternut squash, 1/2 diced, 1/2 sliced, and steamed
1 jicama, small diced
1/2 red onion, small diced
1 apple, sliced
2 tablespoons pumpkin seeds, seasoned and roasted
1 teaspoon pumpkin seed oil, optional
Method:
Pulse peppers, onions, tomatoes, chipotle, tequila and citrus in a food processor or blender. Grill or saute shrimp, allow to cool and then add to mixture. Add cilantro, diced squash, jicama and red onion (season with salt, pepper and lime to taste). Place ceviche in bowl or plate and garnish with extra squash, apple, pumpkin seeds and oil.
Carnivale University classes:
Wednesday, January 19, 6:30 p.m. - 8:30 p.m.: Mojitos 101, $25
Wednesday, January 26, 6:30 p.m. - 8 p.m.: Latin Dancing 101, $25
Wednesday, February 23, 6:30 p.m. - 8:30 p.m.: South American Wine 101, $25
Saturday, March 19, 12 p.m.- 2 p.m.: Cooking Demo, $25
