Another dish that may also use cooked salmon or any firm fleshed fish.( although if using fish other than shrimp, add it when just serving the salad do not pickle it)
The use of the sea vegetables DOES make all the difference, both in texture and flavors.
2 American Cucumbers...peeled and remove seeds
sea salt
1 cup small cooked shrimp peeled and deveined
2 foot long strips wakame ( dried sea vegetable)
fresh filtered water
1tbsp raw sugar
1/4 cup rice wine vinegar ( do not use seasoned)
Slice the cucumbers very thinly and place in a colander and sprinkle with sea salt, set aside for 30 mins.
Rinse the cucumbers and wring out in a cloth to remove any excess moisture.
Soak the wakame in cold water for 20 mins then drain and cut into 1 inch pieces.
Mix the shrimp, cucumbers, wakame together.
In a measuring jug place the vinegar, 1/2 tsp sea salt and the sugar and stir very well to dissolve.
Pour this over the cucumber-shrimp mix and chill for 1 hour.
Serve on cold plates as an appetizer.
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