Japanese Seafood Salad
1.
First add the Argentine red shrimp to the ginger slices and cook it in water. Then boil the sea cucumbers and remove them. Soak the bitter chrysanthemum and tomatoes in light salt water for about half an hour in advance and then rinse them clean.
2.
Cut the sea cucumber in half, and then clean it. The cooked shrimp is shelled and the meat is removed.
3.
Cut the washed and drained bitter chrysanthemum into small pieces, cut the tomatoes into small pieces, put all the ingredients on the plate, add the Japanese-style Kubi salad juice, stir well and serve.
