List of Ingredients
- 1 2/3 LB. of vine tomatoes
- 1 3/4 C. of Riso Venere
- 2 OZ. of fresh ginger
- 18 PC. of shrimp
- 2 PC. of avocado
- Chervil
- Lemon
- Lime
- Extravirgin olive oil
- Salt
Method
Bring a pot of salted water to a boil. When it comes to a boil, add the rice and cook for 16-18 minutes, until al dente, and drain. Rinse with water to cool, toss with oil and set aside to cool completely. Grate the ginger, put this in a cheesecloth and squeeze the juice into a bowl; emulsify the juice with 1/3 cup of oil added in a thin stream and the juice
of 1/2 a lemon. Add salt.|Score the bottom of the tomatoes with a cross-hatch, drop into boiling water for less and 1 minute, peel, seed and dice. Add the tomatoes to the rice and toss with some of the ginger dressing.
Peel the avocados and purée with 5 tablespoons of oil, a pinch of salt and the juice of 1 lime.|Peel and devein the shrimp and sauté in a scorching hot pan coated with oil for less than 1 minute on one side only. Arrange the rice on plates (using a pastry ring, if you like), top with the shrimp and avocado cream piped with a pastry bag; decorate with fresh chervil. Serve the rest of the ginger dressing on the side.