Spicy tomato shabu-shabu with seafood

Ingredients:

• 225 g peeled and gutted shrimp
• 225 g thinly sliced ​​salmon tail
• 225 g halved scallops
• 4 large tomatoes, seeded
• 4 cups vegetable broth
• 1 piece ginger, sliced ​​(2.5 cm)
• 2 tablespoons coarsely chopped cilantro leaves
• Lemon mayonnaise for serving:
  1/2 cup mayonnaise
• Zest and juice of 1 large lemon
• Ginger cream:
  2 fresh ginger roots with skin, cut into 1 cm pieces
• 1/2 cup mayonnaise

Preparation:

1. Place the blender on the work surface, add 4 tomatoes, and 1/2 cup of vegetable broth. Close the blender and blend until the tomatoes are pureed. Add the remaining vegetable broth and pulse for a few more seconds.
   
   Transfer the mixture to a stovetop saucepan or fondue bowl, add the sliced ​​ginger and coarsely chopped cilantro, cover and cook over medium heat until the mixture comes to a simmer.
2. While the sauce is heating, take the seafood out of the refrigerator and begin placing the fish on a plate.
   
   Once the sauce begins to boil, place the bowl on the heating element on the counter. The mixture should almost boil. If the liquid has evaporated, add more vegetable broth.
3. Take a skewer and a piece of fish, thread it through the fish, and dip it in the sauce. Wait a few seconds and eat with the dipping sauce.
   
   Serve seafood with lemon mayonnaise and ginger cream.
   
   Lemon mayonnaise: In a bowl, combine mayonnaise, lemon zest and juice.
   Exit: 8 servings
   
   Ginger cream: Place both ginger roots in a food processor and pulse until the ginger is pureed. Place the mayonnaise in a bowl.
   
   Place a clean kitchen towel or cheesecloth in a bowl. Transfer the mixture to the towel. Hold the towel by all four ends.
   
   Twist the towel tightly over the bowl to catch the ginger juice. Add the mayonnaise, mix well, and serve.
   Exit: 8 servings