Ceviche peruvian shrimp, lime juice, tile wonton pushes coriander
Fish, Seafood & Shellfish
A fresh take on a shrimp ceviché with hints of citrus.
IngredientsRecipe for 4
- Olive oil
- Salt and pepper
Preparation time: 90 min
Preheat your Oven at 400 °F
Deveine and peel the shrimp and set them aside on paper towel to absorb excess moisture. Keep in fridge.
Make the ornage supremes and cut them in 3-4 pieces depending on their size. Keep in the fridge.
Lightly roast the almond slivers for 3 minutes.
- Raspberry gel
Combine the raspberry purée and agar-agar in a sauce pot and bring to a boil while continuously whisking.
Let boil for atleast one minute and then transfer to the fridge. Once set, pass in the blender until you reach a smooth texture. Add raspberry puréé or water if need be.
- Shrimp ceviché
Cut the shrimp into thin slices.
In a mixing bowl, combine all of the ingredients except for the almonds and set aside in the fridge.
10 minutes before serving add 3/4 of the almonds.
Feel free to let your inner artist shine and decorate/garnish as you see fit!