Recipe courtesy of Sean Brock
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1 hr 35 min
1 hr 25 min
10 min
4 servings


Shrimp Carpacio: 
Whipped Grapefruit:
Avocado Puree:


Special equipment: cryovac bag

Shrimp Carpacio: 

Dice the shrimp and toss with activa, chervil, salt and cayenne to distribute evenly. Place inside a cryovac bag and cook, sous vide-style, at 130 degrees F for 10 minutes. Place in ice bath and slice thinly when completely cooled.

Whipped Grapefruit:

Place grapefruit juice, agave nectar, versa whip and xanthan gum in a bowl and whisk until it reaches a meringue like texture.

Avocado Puree:

Place avocado, glucose and lime juice in a blender and process until smooth, slowly drizzle in the olive oil ad season with salt.


Peel and dice the cucumber into a 1/4-inch dice. Toss with salt, citron vinegar and agave nectar. Place inside a cryovac bag and compress. 

Yield: 4 servings


Arrange the shrimp on the plate and garnish with remaining components. 

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

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