1 fresh pupunha palm
8 medium shrimp
100 g of fresh uruçu oysters
4 spoons of hydrated ijjiki seaweed broth
juice from 1 Sicilian lime
1 spoonful of pine nuts
100 ml of extra virgin olive oil
1 large-leafed parsley stem
to taste salt and black pepper
1 fresh pupunha palm
8 medium shrimp
100 g of fresh uruçu oysters
4 spoons of hydrated ijjiki seaweed broth
juice from 1 Sicilian lime
1 spoonful of pine nuts
100 ml of extra virgin olive oil
1 large-leafed parsley stem
to taste salt and black pepper
Remove the shrimp heads, keeping the tails, and shell them
Blanche the parsley leaves, squeeze well, and combine with olive oil and 1 clove of garlic
Heat to 80°C for 20 minutes
Pulse in a blender, strain, and reserve
Toast pine nuts in a skillet and reserve
Marinate uruçu oysters in lime juice for 15 min and reserve
Slice the pupunha into thin rounds, arrange on a plate, and top with seaweed, shrimp, and uruçu oysters
Dress with lime juice from the marinade, drizzle with olive oil, parsley, pine nuts, salt, and black pepper to taste
Decorate with parsley leaves and serve.
