Shrimp carpaccio, zucchini spaghetti and jalapeño marmalade

Really neat, a little off the box apetizer and a personal twist on Mexican aguachile de camarones



You should start with the marmalade, by placing seeded and deveined jalapeños in a sauce pan, cover them with an equal amount of sugar, a bit of lemon or lime juice and a small apple (grated, with skin...).
Let the mix simmer, on low heat, until peppers are really tender and the marmalade comes together.Cool and reserve.

With the help of a mandolin slice zucchini into spaghetti and ball them up on the plate.

Peel, devein and butterfly the shrimp and , placing them between pieces of food wrap, flatten them pounding them lightly with a weigh.

Place the shrimp atop the zucchini spaghetti, add some very thinly sliced onion, drizzle generously with lime or lemon juice, adjust S&P and sprinkle plenty of cilantro leaves.

Add a few grape tomatoes and dollops of jalapeño marmalade and you're in for a treat!

I suggest you serve it with  good totopos/ tortilla chips and an ice cold XX Amber....  Salud! ;  )


NOTE: since you're working with a raw protein be extremely clean  and sanitize throughly your knives, hands and cutting board before and during the preparation...