Michelle Bernstein makes Shrimp Tiradito at the 2008 F&W Classic in Aspen.Michelle Bernstein makes Shrimp Tiradito at the 2008 F&W Classic in Aspen.
[MUSIC] Shrimp tiradito is another Peruvian dish that a lot of people confuse with ceviche. What I'm gonna show you is the difference. Basically, the marinating time is one and the way that we either cut or not cut is another. Sashimi slices would be tiradito with a little bit of sauce right on top. That's the best tiradito. Another of my favorite food parties and for an appetizer Is shrimp delay. So let me show you how to do it. This recipe is fabulous, but you need to find the most important ingredient, which is called [UNKNOWN]. This stuff is awesome, you can get it online. It's bright yellow, it has the most beautiful perfume. And I would really buy it for your house. If you stick a jar of it in your fridge, you can have it for like a year. It's fabulous. And for ceviches, for [UNKNOWN], for your tuna salad, it's awesome. And let me show you how to make a little mayonnaise out of it, because it's really delicious. You take some of this, and by the way, yes it's spicy. It's very spicy, so, you have to be a little careful. But better than spice, it has more flavor. Okay. Little bit of mayonnaise. A little bit of lime juice to that. Now, for this recipe, I actually poach my shrimp. I poach it with whatever your favorite spices are. Crab oil, shrimp oil. We put that in boiling water. We put skewers, On the shrimp, and then we only dip them in for about one minute. Until they just start barely turning a beautiful pink color, and then we pull them out and let them cool. So that they're barely, barely just under cooked. You can either do, again, the horderve thing, put this on skewers and serve them. To your friends at your party. Or I can use, I guess, the other side of the plate. You can serve them upright, just like so. As a first course, is beautiful. Then you add your celery into your mayonnaise. Little bit of the ginger [LAUGH] You'll do anything I say, won't you? A little bit of salt, a little bit of cilantro, just barely mix it in. And then we're gonna spoon it right on top. [BLANK_AUDIO] Let me tell you something, this is a heck of a lot better than cocktail sauce. Because it does have the spiciness the cocktail sauce has, but it's a heck of a lot sexier. And top it with a little bit of red onion. Avocados are my favorite thing in the whole wide world. Either Mexican Hass, California Hass, or We love our Florida avocados. Just cut it up into little diced pieces and then put little diced pieces of avocado over each one. [BLANK_AUDIO] And finally, [BLANK_AUDIO] The popcorn. And then I top it with popcorn. But I highly recommend it because guests love it. They might look at you a little funny but when they bite into it, how can you not love it? [APPLAUSE]