Chef Rodrigo Bueno studied at the Instituto Culinario de Mexico in Puebla and the Universidad Iberoamericana in Mexico City, where he later became a professor. He has studied Thai cuisine at The Landmark Hotel in Bangkok. Most recently Chef Bueno was executive chef at the luxury boutique hotel, Rancho Pescadero near Todos Santos. Prior to that, Chef Bueno was Executive Sous Chef at the One&Only Palmilla. You can find him nearly every day at Club Ninety Six.
Recipe: Shrimp, Tuna and SeaBass AguachileServes: 2 people
2 oz Boiled Shrimp
2 oz Tuna Sashimi
2 oz Seabass Sashimi
For the “Aguachile” Sauce
2oz Cucumber skin on
2 oz Lime Juice
.5 oz Fresh Cilantro
1 Serrano Pepper (Cuidado! Be careful, they’re spicy…)
Fleur de Sel “ French Salt”
2 Ice Cubes1 oz Olive Oil
Sliced Raw Beets
Micro Green “Sprouts”
Sliced Red Onion
Arange the thingly sliced, sashimi-style tuna and cabrilla as is in the image. Keep cold.
Blend all the ingredients for the sauce leaving the olive oil until the end. Add salt to taste.
Add the olive oil a little bit at a time. Blend. If the salsa is a bit too thick, add water. Keep it cold until serving.
Mix the boiled shrimp when they are cold with some of the aguachile sauce.
Place the shrimp in the middle of the sashimi and add more aguachile sauce
Garnish with the beet, cucumber, red onion and micro greens and drizzle olive oil on top, place serrano peppers!
Serve immediately with corn chips and cold beer on the side. Provecho!
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