Shrimp ceviche with mango, avocado and Imperial Ossetra caviar
Serves 4
Crispy Unima shrimp from Madagascar with basil, herb skyr, chilli and Rova Caviar Imperial Ossetra
Ingredients (serves 4)
- 6 brick pastry sheets
- 12 Unima shrimp from Madagascar
- 1 bunch of green basil
- 125 g of skyr (for the herb skyr)
- 1/3 bunch of chives
- 1/3 bunch of spring onion
- Espelette pepper (as needed)
- 125 g of skyr (for the caviar skyr)
- 50 g of Imperial Ossetra caviar
- 1 l of frying oil
- Salt and freshly ground white pepper
Preparation and finishing steps
- The crispy basil prawns: lay out the brick pastry sheets and cut them into two equal halves.
- Peel the shrimp and line them with basil, roll them in the brick pastry and secure with a cocktail stick. Fry at 180°C just before serving and add a little fine salt and white pepper.
- The herb skyr: finely chop the herbs, add salt, pepper, chilli and olive oil, then fold 125 g of skyr into the mixture, adjust the seasoning and set aside in a small serving pot.
- The caviar skyr: season the 125 g of skyr with salt and freshly ground pepper and top with a generous spoonful of caviar just before serving.
