Shrimp Ceviche with Suluguni
by Editorial Staff
A ceviche is an option for serving finely cut ingredients – universal for bruschetta, eating just like a salad, as an excellent accompaniment to eggs.
Ingredients
- Shrimp 320 g
- Red onion 80 g
- Tomatoes 240 g
- Cilantro 20 g
- Lemon juice 130 ml
- Grapeseed oil 180 ml
- Kimchi sauce 70 g
- Sugar syrup 50 ml
- Soy sauce 50 ml
- Garlic 20 g
- Chilli 10 g
- Smoked suluguni cheese 100 g
- Milk 50 ml
- Cream 50 ml
- Basil sprouts taste
- Rice chips taste
- Salt taste
- The ground black pepper taste
Directions
- Punch the kimchi sauce, syrup, lemon juice, soy sauce, chili pepper, garlic, grape seed oil, with the addition of salt and pepper, until smooth in a blender. Then add cilantro and beat again.
- Suluguni cut into small cubes, mix in a saucepan with milk and cream. Put on fire and wait for the cheese to melt, 3-4 minutes. Add pepper.
- Punch the suluguni together with the liquid portion in a blender until smooth, pour into a pastry bag, and refrigerate for an hour.
- Cut the shrimp in half. Cut the red onion into thin strips, blanch the tomatoes, peel, and chop randomly.
- Mix vegetables and shrimp in a bowl, season with salt and pepper, pour lemon kimchi generously, stir again and refrigerate for 5 minutes.
- Place ceviche on an ice plate, garnish with suluguni cream, herbs, and rice chips.
Enjoy your meal!
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