Mofongo, Pinchos and Campbell’s Soup: The True Story of Puerto Rican Food in the Diaspora
Christopher Kimball’s Milk Street Radio
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Agua Chili Negro Shrimp and Ceviche by the Beach
Shrimp is poached in lime juice before being blended with soy, Worcestershire and maggi. The sauce has a complex heat that's not really something you would expect on a shrimp dish by the beach. As we serve it, we can add sliced onions and cucumbers and tomatoes and avocados to create freshness.
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