For your next dinner, serve this seafood tumbada by chef Rodrigo Bueno at Rancho Pescardero. It's got a great kick with tequlia and lime.
In a pan, sauté the rice with chopped onion until gets light brown, add the garlic and then the broth.
Add the carrot.
Simmer until the rice is cooked.
Add more broth until it’s like a thick soup.
In a separate pan, sauté the shrimp, with the rest of the seafood. Add the tequila and flambé.
Put this mix into the rice soup.
Mix together and serve with fresh cilantro on top and warm green beans.
Enjoy with tequila or mezcal on the side.
First off all blend the broth ingredients, boil for 30 minutes, drain and add salt and pepper.