Ingredients:
- 3 large shrimps;
- 1/4 cup tomato, small dices;
- 2 slices from a small tomato;
- 1/4 cup seedless cucumber, small dices;
- 2 tablespoons sour cream;
- 1 teaspoon caviar or Japanese sushi flying fish eggs;
- 1 cup (240 ml) water;
- Sea salt.
Recipe:
Serving for 2
- Clean and devein the shrimps;
- Add to 1 cup of boiling water;
- Take them out when turn pink, set aside to cool;
- Dice to 1/4” (6 mm) cubes;
- In a clear presentation container, layer tomato;
- Add a pinch of sea salt;
- Layer with cucumber and sour cream;
- Add chopped shrimps;
- Top with tomato slice, sour cream and flying fish eggs;
- Serve chill.