Shrimp Ceviche with Suluguni

Appetizers | European cuisine

⏳ Time

20 minutes + 1 hour

🥕 Ingredients

🍽️ Servings

Description

Shrimp ceviche with suluguni cheese.

Ingredients

Shrimp - 11.3 oz
Spanish onions - 2.8 oz
Tomatoes - 8.5 oz
Cilantro - 0.7 oz
Meyer Lemon Juice - 4 fl oz
Grapeseed Oil - 6 fl oz
Bulgogi Sauce - 2.5 oz
Gingerbread-flavored syrup - 1 fl oz
Soy Sauce - 1 fl oz
Garlic - 0.7 oz
Mild Chili Spice - 0.4 oz
Suluguni Cheese - 3.5 oz
Milk - 1 fl oz
Cream - 1 fl oz
Fresh basil leaves - to taste
Chips - to taste
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Blend the kimchi sauce, syrup, lemon juice, soy sauce, chili pepper, garlic, and grapeseed oil in a blender, adding salt and pepper to taste, until smooth. Then, add the cilantro and blend again.

Step 2

In a saucepan, combine the diced suluguni cheese with milk and cream. Place over heat and wait for the cheese to melt, about 3-4 minutes. Add pepper.

Step 3

Blend the suruguni along with the liquid part in a blender until smooth, transfer to a piping bag, and refrigerate for one hour.

Step 4

Cut the shrimp in half. Slice the red onion into thin strips, blanch the tomatoes, peel them, and chop into irregular pieces.

Step 5

Combine the vegetables and shrimp in a bowl, season with salt and pepper, generously drizzle with lemon kimchi, mix again, and refrigerate for 5 minutes.