Coctel Mixto
A staple of the Los Angeles food truck scene, Coctel Mixto is a play on a traditional ceviche. Chef Nyesha Arrington shows you how to master the dish (featured on her menu at LEONA) while teaching you how to make fresh milled tomato water in an exercise on layering flavors to develop a deep and refreshing dish. Check out the step-by-step video tutorial above and follow along with the recipe below.
Coctel Mixto | Tomato-Watermelon Jus | Shellfish | Pickled Watermelon Rind
Ingredients
For The Tomato-Watermelon Jus:
4 Cups, Tomato Jus (3 Quarts, Tomatoes)
1.5 Cups, Watermelon Jus (1 Small Watermelon)
1/4 Teaspoon, Cayenne Pepper
1 Teaspoon, Salt
4 Limes, Juiced
1/5 Teaspoons, Fresh Horseradish Juice
1 Garlic Clove, Microplaned
1 Tablespoon, Tabasco or Preferred Hot Sauce
Coctel Mixto Assembly:
2 Cups, Reserved Tomato-Watermelon Jus
12 Cherry Tomatoes, Blanched, Peeled + Halved
8 Small Watermelon Radishes, Thinly Sliced
1 Medium Avocado, Sliced
12 Small Shrimp, Blanched
8 Squid, Cleaned, Blanched + Portioned
12 Bay Scallops, Blanched
1 Pinch, Allepo Pepper
1 Oz., Extra Virgin Olive Oil
12 Rice Paper Rounds, Fried + Crispy
Coldwater Canyon Provisions Pickled Watermelon Rind, Sliced
Directions
For The Tomato-Watermelon Jus:
1. In a food processor, blend the small watermelon + strain well with a china cap and cheesecloth
2. In a food processor, blend the tomatoes + strain with china cap and cheesecloth; at least 2 hours if not overnight
3. Combine all ingredients together and set aside.
To Finish The Coctel Mixto:
1. Pour Tomato-Watermelon Jus in the bottom of a chilled round bowl
2. Beautifully add all ingredients throughout the bowls
3. Garnish with drizzle of olive oil and sprinkle of aleppo pepper
4. Top each bowl with crispy rice paper rounds