Spot Prawn Ceviche

Santa Barbara Spot Prawns, Dashi Vinaigrette, Green Peppercorn-Infused Olive Oil, Cilantro Flowers

Chef Mark Chou formerly of Double Chicken Please | New York

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Adapted by StarChefs | march 2023

INGREDIENTS:

Green Peppercorn-Infused Olive Oil:
2 ounces green Szechuan peppercorns
16 ounces Arbequina extra virgin olive oil

Dashi Vinaigrette:
1 quart Sungold tomatoes
30 grams kombu
17 grams bonito flakes
1 ounce thinly sliced spring onions
1 ounce chopped cilantro
15 ounces ginkgo vinegar
25 ounces lime juice
1 ounce lime zest
Sea salt
Togarashi

To Assemble and Serve:
Yield: 1 serving
4 Santa Barbara spot prawns, peeled and deveined 
Green Szechuan peppercorn dust
Cilantro flowers
Borage flowers

METHOD:

For the Green Peppercorn-Infused Olive Oil:
In a small saucepan over low heat, toast peppercorns. Transfer to a mortar and pestle and grind peppercorns until powderized. In a nonreactive container, add peppercorn and olive oil. Allow to steep overnight at room temperature. 

For the Dashi Vinaigrette:
In a Vitamix blender, add tomatoes and purée until fine. Let strain through a coffee filter overnight. The next day, add 1½ cups clarified tomato water to a sauce pot and bring to a simmer. Add kombu and bonito flakes. Let steep 30 minutes. Transfer mixture to a nonreactive container set over an ice bath and let cool. In a mixing bowl, combine spring onions, cilantro, vinegar, lime juice, and lime zest. Season with salt, togarashi and Green Peppercorn-Infused Olive Oil. Set aside. 

To Assemble and Serve:
Place spot prawns between two sheets of plastic wrap. Using the flat side of a meat tenderizer, gently pound shrimp until circular in shape and uniform in thickness. On a serving plate, arrange Spot Prawns. Liberally spoon Dashi Vinaigrette over the top. Using a tea strainer, sprinkle peppercorn dust over the plate. Garnish with cilantro and borage flowers.

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