Shrimp paired with exotic citrus and crunchy plantain chips.
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Blanch the shrimp in boiling salted water for exactly 45 seconds, then immediately shock in an ice bath to stop the cooking process.
Prepare the 'Leche de Tigre' by whisking together the Camu Camu juice, lime juice, garlic paste, ginger juice, and minced Charapita peppers in a chilled stainless steel bowl.
In a separate pan, heat vegetable oil to 350°F and fry the thinly sliced plantains until golden and crisp; drain on paper towels and season immediately with sea salt.
Pat the chilled shrimp completely dry and slice them into uniform bite-sized medallions to increase surface area for marination.
Add the shrimp and the ice cubes to the citrus mixture, stirring gently for 2 minutes; the ice keeps the fish firm while the acidity 'cooks' the proteins.
Fold in the julienned red onions and chopped cilantro, ensuring the onions maintain their crunch.
Emulsify the mixture by drizzling in the Sacha Inchi oil at the very end to add a nutty Amazonian depth and a glossy finish.
Plate immediately in chilled bowls, garnishing with the warm plantain chips and a final sprinkle of Charapita pepper.
