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Di: Davide Asietti
Per la marinatura del gambero, aggiungere il succo e la scorza del lime grattugiata, un pizzico di sale e pepe; lasciare marinare per qualche minuto.
Per le cipolle mettere in un pentolino dell’acqua, aceto e zucchero in parti uguali, sbianchire una cipolla tagliata a fette per il lungo e lasciarla per 10 minuti. Poi toglierla, asciugarla e farla raffreddare.
Per la salsa, frullare tutti gli ingredienti fino a formare una crema liscia.
Per l’impiattamento, adagiare sul fondo del piatto la salsa, i gamberi, coriandolo, peperoncino e petali dicipolla. Terminare con un tocco di pepe della Valle Maggia e guarnire a piacimento.
Chevice di gamberi marinati al lime con salsa al mango, coriandolo e latte di cocco
RSI Food 24.10.2022, 12:00
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