Blackberry Aguachile Chef Kevin Jones of Deadshot | Portland, OR

This dish was inspired by summertime berry delights and sitting on a patio in Mexico City. It’s a blackberry aguachile underneath a delicious pile of shrimp ceviche with a hint of mezcal to excite the smokers of the bunch.

Ingredients for Blackberry Aguachile:
• 4 oz. The Perfect Purée Blackberry Puree, thawed
• 2 oz. fresh lime juice
• 2 oz. Bozal mezcal
• 1 serrano chili, seeded and stemmed
• ½ tsp. kosher salt

To Assemble and Serve:
• 10 51/60 peeled and deveined shrimp
• ¼ small red onion, julienned
• 1–2 serrano chiles, seeded, stemmed, and julienned
• 6 oz. lime juice
• 2 tsp. salt
• cilantro leaves, for garnish

Method for Blackberry Aguachile:
In a blender, combine Perfect Purée Blackberry Puree, mezcal, lime juice, serrano, and salt. Blend until smooth.

To Assemble and Serve:
Cut shrimp into ¼-inch pieces. In a bowl, combine shrimp, lime juice, and salt. Mix thoroughly and allow to cure in the refrigerator for 30–60 minutes. Add red onion and serrano, mixing again to combine. Spoon Blackberry Aguachile into the bottom of a serving bowl and top with the shrimp mixture. Garnish with cilantro leaves. Optional: serve with tortilla chips or fried plantains.