Chef Guillermo Pernot of Cuba Libre Restaurant, a restaurant serving “Nuevo-Cubano” cuisine at four U.S. locations, created this recipe featuring marinated Kent mangos, avocados, and arugula lettuce with orange vinaigrette dressing. The recipe’s flavors are based on the culinary traditions of Cuba, which have Spanish, African, Creole, and Asian influences.
Recipe by: Cuba Libre Restaurant & Rum Bar’s Concept Chef Guillermo Pernot
Place the mangoes into a bowl. Sprinkle with the sugar and pour over vinegar. Toss to combine. Let sit for 30 minutes.
Whisk all ingredients together in a small bowl. Allow to sit overnight to soften the pepper flakes. Blend well until the pepper flakes are quite small and not noticeable.
Use 1/4 teaspoon red pepper flakes if you are not letting the vinaigrette rest overnight.
Place marinated mango in the center of the plate. Top with the sliced avocado. Toss baby arugula with spicy orange vinaigrette and place on top of the avocado. Finally, place shrimp around the salad.