SALMOREJO W I T H P RO S C I U T TO AND HARDBOILED EGG ACT I V E T I M E 2 0 M I N U T E S TOTA L T I M E 1 H O U R , 3 0 M I N U T E S SERVES 6
C O C O N U TM A R I N AT E D SHRIMP WITH CUCUMBER AND JICAMA ACT I V E T I M E 2 0 M I N U T E S TOTA L T I M E 1 H O U R , 2 0 M I N U T E S SERVES 6
1 13.5-oz. can coconut milk, well shaken and stirred 1 Tbsp. lime zest plus 1 cup fresh juice (from 8 limes)
2 Tbsp. red wine vinegar or sherry vinegar
6 medium ripe tomatoes (2 lb.), cored and chopped
2 lb. peeled, deveined, and cooked large shrimp
4 slices sourdough bread (about 6 oz.), torn into pieces
2 small Fresno chiles, seeded and thinly sliced crosswise
2 tsp. kosher salt tsp. freshly ground black pepper, plus more for garnish cup olive oil lb. thinly sliced serrano ham or prosciutto, torn into pieces 1 small serrano chile, seeded and very finely chopped 2 hard-boiled eggs together vinegar and tomato paste in a large bowl until smooth. Stir in tomatoes, bread, garlic, salt, and pepper. Chill mixture, covered, until bread is soggy, about 15 minutes.
WHISK
L ADLE half of the tomato-bread mixture into a blender and add cup water. Process until mostly smooth, about 1 minute. Add remaining tomato-bread mixture and process, stopping to scrape down sides of bowl as needed, until smooth, about 2 minutes. With motor running, drizzle in oil until combined, about 1 minute. Chill soup, covered, for at least 1 hour and up to 1 day.
ladle chilled soup into bowls and top with ham and chile. Using a Microplane or the smallest holes of a box grater, grate eggs over tops of bowls. Garnish with several grinds of pepper. TO SERVE,
ACT I V E T I M E 2 5 M I N U T E S TOTA L T I M E 2 5 M I N U T E S SERVES 6
tsp. freshly ground black pepper, divided
1 Tbsp. double-concentrated tomato paste (from tube)
2 cloves garlic, smashed
S U M M E R TA C O S WITH SCALLIONPEANUT RELISH
1
2 cups shredded carrots (from 3 medium carrots) cups shredded daikon
1
tsp. granulated sugar cup plus 2 Tbsp. unseasoned rice vinegar, divided
tsp. kosher salt, divided
tsp. kosher salt, divided
2 Persian cucumbers, sliced 1 small jicama (10 oz.), peeled and cut into matchsticks cup torn fresh cilantro leaves and tender stems Flaky sea salt, for serving
cup tamari or soy sauce 2 Tbsp. honey 1–2 tsp. sriracha 3 cups shredded rotisserie chicken cup roasted, salted peanuts, roughly chopped
Lime wedges, for serving together coconut milk, lime zest and juice, and teaspoon pepper in a large bowl until combined. Add shrimp and chiles and toss to coat. Cover and chill for 1 hour.
cup packed fresh mint, chopped
WHISK
shrimp and chiles, reserving marinade in a small bowl. Transfer shrimp and chiles to a large bowl teaspoon salt and season with and teaspoon pepper; toss to combine. Stir remaining teaspoon salt and teaspoon pepper into reserved marinade. DRAIN
shrimp, chiles, cucumbers, and jicama on a serving platter and spoon 3 tablespoons reserved marinade over top. Top with cilantro and flaky sea salt. Serve with lime wedges and remaining marinade for spooning over. ARRANGE
5 scallions, thinly sliced 12 6-in. corn or flour tortillas together carrots, daikon, sugar, cup vinegar, and teaspoon salt in a large bowl. Let stand at room temperature, tossing occasionally, for at least 15 minutes and up to 1 hour. TOS S
WHISK together tamari, honey, sriracha, and remaining 2 tablespoons vinegar in a large bowl until honey dissolves. Transfer 2 tablespoons sauce to a small bowl and reserve. Add chicken to remaining sauce in large bowl and toss to coat. MIX together peanuts, mint, and scallions in a separate bowl and season with remaining teaspoon salt.
tortillas over a low gas flame until very lightly charred or under a broiler for about 1 minute.
WARM
FILL tortillas with pickled carrot mixture and chicken. Top with scallion-peanut relish and drizzle with reserved sauce.
