Shrimp Ceviche with Suluguni

Ingredients

• Shrimp 10 oz
• Spanish onions 5 oz
• Tomatoes 10 oz
• Cilantro 0 oz
• Meyer Lemon Juice 5 fl oz
• Grapeseed Oil 5 fl oz
• Bulgogi Sauce 0 oz
• Gingerbread-flavored syrup 0 fl oz
• Soy Sauce 0 fl oz
• Garlic 0 oz
• Mild Chili Spice 0 oz
• Suluguni Cheese 5 oz
• Milk 0 fl oz
• Cream 0 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.

Step 6

Place the ceviche on a chilled plate, garnish with sulguni cream, fresh herbs, and rice chips.