Ingredients
- 500 g southern shrimp with head Vima
- 500 g avocado fortuna, carla or red
- 150 g cherry tomatoes
- 2 g coriander
- 2 g fine salt
- 5 g radish sprouts
Honey and nuts vinaigrette
- 1/2 cup walnut oil
- 1 cup apple cider vinegar
- 5 g molasses honey
Dehydrated flowers
- 50 g edible flowers
Ink crunches
- 1/2 cup wheat flour
- 1 cup natural water
- 2 g cuttlefish ink Vima
Instructions
Shrimp preparation
- Thaw shrimp one day in advance in the refrigerator.
- Prepare a large bowl with water, ice, and sea salt (10 g of salt X liter of water).
- Cook the shrimp in boiling water and before they start boiling, remove them and immerse them in the ice water to stop cooking.
- Once cold, peel and reserve.
Avocado carpaccio
- Peel the avocado and cut into thin slices with a mandoline slicer or cold cut machine. Place on plastic film supported by a large plate without leaving gaps between avocado slices.
- Put in a refrigerator allow time to get cold to guarantee compaction. Proceed to take out and cut with either with a round mold or into squares using a knife. Carefully move directly onto the plate.
Ink crunches
- Mix the flour, water, and ink. Mix until obtaining a kind of liquid tempura.
- In a non-stick and oiled frying pan, fry a light layer of the mixture until reaching a dry and crisp texture. Take out and drain on kitchen paper.
Dehydrated flowers
- Remove petals from the flowers and dry in the oven (50 ªC) or use a dehydrator. You can also allow them to rest under the sun (make sure to cover them to prevent them from flying away).
Honey and nuts vinaigrette
- Mix the honey with the vinegar and add oil little by little.
Final dish assembly
- On top of the avocado, put the shrimp cut in half, the cherry tomatoes cut in half, sprinkle the coriander on top, and finally add the radish sprouts.
- Lightly top with the vinaigrette.
- Put the black ink crunch on top as a decoration.
- Add the dried flowers to decorate.