Liam and Chef Daniel Padilla

(Photo credit: Foodie Chap/Liam Mayclem)

Foodie Chap Visits Executive Chef Daniel Padilla of Tres SF

Liam Mayclem
July 13, 2018 - 3:22 pm

(KCBS RADIO) - Daniel Padilla, Executive Chef at TRES SF was born and raised in San Francisco and has been in the culinary industry for over 18 years.

A graduate of the City College of San Francisco Culinary Program, he is trained in American, Spanish, and Italian cuisine but  decided to pursue his roots and passion for Mexican cuisine.

"This is the food I grew up eating and have the most love for," says Chef Padilla.

His passion was on full display for our Chef demo where Daniel cooked: "Shrimp Ceviche Taco with Heirloom Tomatoes, Avocado, and Jicama tortilla."  All kinds of yummy.  The recipe is below.

Chef Daniel & the Tres team are hosting "Taco Bout It" - The Taco Contest of all contests when the Bay Area's top female chefs battle it out at Tres SF.

Proceeds benefit @PPFA. Tickets now available via Eventbrite.

Enjoy my tasty taco talk with Chef Daniel & GM Fabien.  See you Tuesday for "Taco Bout It" at Tres SF on Townsend Street, San Francisco. This will be a fun one and for a great cause.

Warmly, Liam!

Chef Daniel Padilla of Tres SF and his "Shrimp Ceviche Taco with Heirloom Tomatoes, Avocado, and Jicama Tortilla"
(Photo credit: Foodie Chap/Liam Mayclem)

Gulf Shrimp Ceviche Taco
With Heirloom Tomatoes, Avocado, Orange & Cucumber In A Jicama Tortilla

Ingredients:

  • 8 oz Gulf Shrimp (poached)
  • I ea Jicama Thinly Sliced
  • 1 ea Shallot Thinly Sliced
  • Juice of 2 limes
  • 1 tbsp Evoo
  • 1 ea Medium Heirloom Tomato ( Medium Diced)
  • 1 Avocado Large Dice
  • 1 Peeled Orange Thinly Sliced 
  • ¼ ea English Cucumber halved and sliced
  • ½ bunch chopped Cilantro

Instructions:

  1. Bring 2 quarts of water with 2 pinches of salt, the rinds of the juiced limes and a splash of white wine to a boil. Once boiling, Poach the shrimp for 50 seconds. Quickly remove and place in ice bath to chill.
  2. In a bowl, mix the thinly sliced shallots with the lime juice, olive oil and a small pinch of salt.  Toss in the tomatoes, cilantro, cucumber and avocado.
  3. Once cool, remove the tails and large dice the shrimp.  Mix in with tomatoes and avocado, season to taste, and let sit in refrigerator.
  4. Peel and slice jicama as thin as possible on a mandoline or sandwich slicer to create the Jicama Tortilla
  5. Place sliced orange on the tortilla and pile on shrimp ceviche.  

 

CONTACT:
Tres Tequila Lounge and Mexican Kitchen

130 Townsend Street (at 2nd)
San Francisco, CA 94107
(415) 227-0500
tressf.com