The Kitchen

The Kitchen

Tiger prawn à Caracol

The tiger prawn – properly seasoned with garlic, lemon and salt – is grilled and served with coriander risotto and clam ceviche.

Coriander risotto
In a pot, put a chopped onion, olive oil and a bay leaf. Let the onion turn golden and add 3 cloves of garlic. Keep the mixture on the heat for two minutes and add 120 g of rice. At the same time, boil a pan of water with a little white wine and rosemary. Add the water to the rice and leave to cook for 15 minutes.
Put a bunch of coriander, 5 cloves of garlic and a little water in a blender and blend until a smooth sauce is obtained, known as coriander colê.
Combine the rice and the coriander colê, adding shavings of Parmesan cheese.

Clam ceviche
Put a chopped red onion, 50 g of clams, parsley to taste, chives to taste, and coriander in a bowl. Season everything with 5 ml of olive oil, salt, 5 ml of red wine vinegar and black pepper. Set aside and leave to marinate for 5 to 10 minutes.

Once the prawn, the risotto and the ceviche are prepared, plate up as shown.
The tiger prawn – properly seasoned with garlic, lemon and salt – is grilled and served with coriander risotto and clam ceviche.

Coriander risotto
In a pot, put a chopped onion, olive oil and a bay leaf. Let the onion turn golden and add 3 cloves of garlic. Keep the mixture on the heat for two minutes and add 120 g of rice. At the same time, boil a pan of water with a little white wine and rosemary. Add the water to the rice and leave to cook for 15 minutes.
Put a bunch of coriander, 5 cloves of garlic and a little water in a blender and blend until a smooth sauce is obtained, known as coriander colê.
Combine the rice and the coriander colê, adding shavings of Parmesan cheese.

Clam ceviche
Put a chopped red onion, 50 g of clams, parsley to taste, chives to taste, and coriander in a bowl. Season everything with 5 ml of olive oil, salt, 5 ml of red wine vinegar and black pepper. Set aside and leave to marinate for 5 to 10 minutes.

Once the prawn, the risotto and the ceviche are prepared, plate up as shown.