Shrimp ceviche with suluguni

4 servings

20 minutes

Shrimp ceviche with suluguni is an unusual blend of European and South American culinary traditions. Shrimp, fresh vegetables, and spicy lemon kimchi sauce create a bright, refreshing flavor with a hint of heat, while the delicate suluguni cream adds sophistication and softness. This recipe is perfect for a light summer dinner or a festive feast. Ceviche with cheese cream becomes a true gastronomic discovery, balancing the freshness of seafood with the rich texture of suluguni. Serving on an ice plate makes the dish even more refined, while rice chips add a crunchy note. Ceviche is a symbol of lightness and flavor enjoyment; it pairs wonderfully with white wine or refreshing drinks.

Energy value per serving

• Calories: 665.5
• Proteins: 24.2g
• Fats: 54g
• Carbohydrates: 21.4g

Ingredients

• Shrimps: 320 g
• Red onion: 80 g
• Tomatoes: 240 g
• Coriander: 20 g
• Lemon juice: 130 ml
• Grape seed oil: 180 ml
• Kimchi sauce: 70 g
• Sugar syrup: 50 ml
• Soy sauce: 50 ml
• Garlic: 20 g
• Chili pepper: 10 g
• Smoked Suluguni Cheese: 100 g
• Milk: 50 ml
• Cream: 50 ml
• Basil sprouts: to taste
• Rice chips: to taste
• Salt: to taste
• Ground black pepper: to taste

Cooking steps

1. In a blender, blend kimchi sauce, syrup, lemon juice, soy sauce, chili pepper, garlic, grapeseed oil, adding salt and pepper, until smooth. Then add cilantro and blend again.

   Required ingredients:

   • Kimchi sauce: 70 g
   • Sugar syrup: 50 ml
   • Lemon juice: 130 ml
   • Soy sauce: 50 ml
   • Chili pepper: 10 g
   • Garlic: 20 g
   • Grape seed oil: 180 ml
   • Coriander: 20 g
   • Salt:  to taste
   • Ground black pepper:  to taste

2. Mix diced suluguni with milk and cream in a saucepan. Place on heat and wait for the cheese to melt, about 3-4 minutes. Add pepper.

   Required ingredients:

   • Smoked Suluguni Cheese: 100 g
   • Milk: 50 ml
   • Cream: 50 ml
   • Ground black pepper:  to taste

3. Blend the surugun with the liquid part until smooth, transfer to a pastry bag, and refrigerate for an hour.

   Required ingredients:

   • Smoked Suluguni Cheese: 100 g

4. Cut the shrimp in half. Slice the red onion into thin strips, blanch the tomatoes, peel them and cut them randomly.

   Required ingredients:

   • Shrimps: 320 g
   • Red onion: 80 g
   • Tomatoes: 240 g

5. Mix vegetables and shrimp in a bowl, season with salt and pepper, generously pour lemon kimchi, mix again, and refrigerate for 5 minutes.

   Required ingredients:

   • Shrimps: 320 g
   • Red onion: 80 g
   • Tomatoes: 240 g
   • Lemon juice: 130 ml
   • Salt:  to taste
   • Ground black pepper:  to taste

6. Place the ceviche on an ice plate, garnish with suluguni cream, herbs, and rice chips.

   Required ingredients:

   • Smoked Suluguni Cheese: 100 g
   • Basil sprouts:  to taste
   • Rice chips:  to taste