SHRIMP-320 g
RED BOW 80 g
TOMATOES240 g
KINZA20 g
LEMON SOK130 ml
OIL Cedar - grape 180 ml
SAUCE CHIME70 g
SUGAR SYROP50 ml
SOYBE SAUCE 50 ml
GARLIC 20 g
CHEESE CHILE10 g
SMOKED CHEESE SULUGUNI 100 g
MILK 50 ml
CREAM 50 ml
BASILICA PROTOCOLS to taste
RICE CHIPS to taste
SOLPO to taste
PEPPER BLACK MILK to taste
1. bledere punch kimchi sauce, a syrup, lemon juice, soy sauce, chili, garlic oil, cedar - grape, with the addition of salt and pepper, until smooth. Then add cilantro and punch again.
2. Suluguni cut into a small cube in a sauté pan with milk and cream. Put on the fire and wait until the cheese melts, 3-4 minutes. Add pepper.
3. Break the siruguni together with the liquid part in the blender until homogeneity, pour into the confectionery bag and put into the refrigerator for an hour.
4. Cut the shrimps in half. Cut the red onion into thin strips, blanch the tomatoes, peel off the skin and optionally cut.
5. Mix the vegetables and shrimp in a bowl, salt and pepper, generously pour lemon kimchi, mix again and put into the refrigerator for 5 minutes.
6. On an ice plate to lay out a ceviche, decorate with cream from suluguni, greens and rice chips.