Shrimp Tails with Ginger Tomato Salsa

Ingredients

• 4 flesh tomatoes
• 1 tsp grated ginger
• 2 Garlic cloves
• lime juice
• Salt
• ground pepper
• 1 tsp Honey
• 12 raw shrimp (deveined and peeled except for the tail segment)
• 200 g redfish fillet
• juice and zest of half a lime
• 2 tbsp olive oil
• 2 tbsp almond flakes
• 12 mussel shells

Instructions

1. 1.

   Place tomatoes in boiling water for about 1 minute, shock with cold water, peel, quarter, seed, and dice finely. Peel garlic and mince finely. Combine tomatoes, ginger, and honey. Season with salt, lime juice, and pepper.

2. 2.

   Wash shrimp and redfish, pat dry. Cut redfish into small pieces and sauté both in hot olive oil for about 2-3 minutes. Carefully flip, season with salt and pepper.

3. 3.

   Toast almond flakes in an unlined pan until golden brown.

4. 4.

   Fill mussel shells with tomato dip, top with shrimp and fish. Sprinkle almonds and serve.