Cold smoked shrimp ceviche with pear and chicory
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
approx. 4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill with grate, bowl
Ingredients
• 12 shrimps
• ½ untreated lemon
• 30 g cherry smoking pellets
• 300 g crushed ice
• 2 tbsp aioli, see recipe “Shrimp on a skewer”
• Salt
• Wasabi paste
For the pear:
• 1 pear, peeled and sliced
cut
• Leaves of ½ chicory, in warm
Water washed
• ½ black radish
• 3 tbsp light soy sauce
• 1 tbsp sesame oil
• 1 tbsp Mirin (Japanese honey wine)
• Wasabi paste to taste
preparation
➊ Peel the shells off the prawns, then cut them lengthways and remove the intestines. Then string them onto skewers.
Light a nest of embers in the grill and place the crushed ice in a fireproof bowl on the embers. Place the grill grate on top and spread the smoking pellets on the embers.
➋ As soon as it starts to smoke, put the prawns on the grill and close the lid of the grill. Smoke for 5 minutes. The principle behind it: When the water evaporates, it transports the fine smoke aromas that condense on the prawns. This way you get very fine smoke aromas and don't cook the prawns. At the same time, roast the lemon half vigorously on the cut side.
A bowl (wok) over the embers cools the rising smoke
After smoking, the shrimps are placed in a ziplock bag to cool
➌ Then vacuum seal the prawns together with the juice of the roasted lemon or put them in a sealable bag and put them in the fridge for 3 hours. Then chop them and season with salt, aioli and wasabi. To serve, form them into dumplings or balls.
➍ For the pear, mix the soy sauce, mirin, a little wasabi and the sesame oil to make a marinade and marinate the pear slices and chicory leaves in it.
➎ Slice or grate the black radish very thinly and arrange it as carpaccio on the plate with the other components.
Recipe by Giuseppe Messina
Giuseppe Messina under steam. The specialist in molecular cuisine gives the shrimps the final kick. Giuseppe is an international professional chef and a true master of culinary seduction. He presents his dishes in unusual textures and imaginative shapes that always tell a story. www.giuseppemessina.de
Recipe from FIRE&FOOD issue 02/2018