the menuR·01 · of 08
special menu
Perilla Ceviche
Peruvian dish utilizing Korean ingredients
2servings
15minutes
plus 30 minutes to marinate
the reading
The leche de tigre is left alone; only the aromatics change hands. Perilla carries the same green anise register as the huacatay a Lima kitchen would reach for, and the oil finishes what the lime started.
ingredients
- ◆200 g white shrimp
- ◆½ medium-sized cucumber
- ◆1 medium-sized roma tomato
- ◆2–3 perilla leaves
- ◆2–3 korean red peppers
- ◆a pinch of salt
- ◆2 T perilla oil
also called for in the method: lime juice
directions
- 01Prepare shrimp — parboil in salted water, transfer to ice bath, pat dry and medium dice
- 02Marinate shrimp — diced shrimp in lime juice, pinch of salt, around 30 minutes
- 03Prepare vegetables — medium dice cucumber, tomato, brunoise dice perilla leaves and peppers
- 04Assemble the marinated shrimp with vegetables and drizzle perilla oil for aromatic finish
folio · process plates
03 platesShot in the kitchen, as it went.
