MODERN MEXICAN

The fresh, new approach to this beloved cuisine puts a twist on traditional dishes, with an emphasis on vegetables prepared in wildly creative ways. The result is bright, beautiful, and intensely flavourful. Here, two top chefs share the meals they love – and you will too.

TEXT GENEVIEVE KO

SHRIMP TIRADITO From Alexis Palacios, executive chef of Mezcal at Montage in Los Cabos, Mexico. SERVES 4 START TO FINISH: 30 MINUTES >1 tbsp plus 1 tsp extra-virgin olive oil, plus more for drizzling>1 large shallot, sliced>¼ cup sliced ginger>⅔ cup coconut milk>⅔ cup fresh lime juice> Kosher salt and freshly ground black pepper>1 avocado, halved and pitted>450g extra-large shrimp, peeled and deveined>½ small red onion, very thinly sliced>2 tbsp chopped fresh cilantro> Microgreens or edible flowers, for serving (optional) 1. Heat 1 tablespoon oil in a large cast-iron skillet over medium-high heat. Add the shallot and ginger, and spread in an even layer. Cook, stirring occasionally, until lightly charred but not tender, about 3 minutes. Transfer to a blender. Add the coconut milk and lime juice, and puree until smooth. Season to taste…

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Shape Singapore (Digital) - 1 Issue, May 2019

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