How to make prawn and avocado tartare
Prawn and avocado tartare is a fresh, light and flavorful recipe, perfect as a starter for a special lunch or a summer dinner.
- 250 gr de langostinos cocidos y pelados
- 1 aguacate grande maduro
- 1/4 de cebolla morada
- 1/2 pepino pequeño
- 1 cda de alcaparras picadas
- 2 cdas de cilantro fresco picado
- Ralladura de ½ lima
- Jugo de ½ lima
- Jugo de ½ limón
- 2 cdas de aceite de oliva virgen extra
- 1 cdita de mostaza Dijon
- 1/2 cdita de salsa Worcestershire
- Sal al gusto
- Pimienta negra recién molida
- 1/2 ají o chile rojo finamente picado (opcional)
- Brotes verdes o microgreens para decorar
- Corta los langostinos en cubos pequeños y colócalos en un recipiente frío.
- Pela el aguacate y córtalo en cubos similares para lograr una textura uniforme.
- Pica muy finamente la cebolla morada, el pepino, las alcaparras, el cilantro y el chile si decides utilizarlo.
- En un bol mezcla el aceite de oliva, el jugo de limón, el jugo de lima, la ralladura de lima, la mostaza Dijon, la salsa Worcestershire, sal y pimienta.
- Incorpora los langostinos y mezcla suavemente para que absorban el aliño.
- Agrega la cebolla, el pepino, las alcaparras y el cilantro.
- Añade el aguacate al final y mezcla con movimientos envolventes para evitar que se deshaga.
- Deja reposar la preparación en refrigeración durante 10 minutos.
- Coloca un aro de cocina sobre el plato y rellénalo con la mezcla presionando ligeramente.
- Retira el aro con cuidado, decora con brotes verdes y sirve inmediatamente.
The combination of succulent prawns with creamy avocado and a citrus dressing creates an elegant dish that will surprise your palate. To prepare it, you will need cooked prawns, avocado, ripe red onion, cucumber, capers, fresh cilantro, lemon, lime, extra virgin olive oil, Dijon mustard, Worcestershire sauce, salt, black pepper, and a touch of fresh chili pepper for a slight spiciness.
Prepare a delicious prawn and avocado tartare
- 2 people
- 330 Kcal
- 250g of cooked and peeled prawns
- 1 large ripe avocado
- 1/4 of a red onion
- 1/2 small cucumber
- 1 teaspoon of chopped capers
- 2 tbsp chopped fresh cilantro
- Zest of ½ lime
- Juice of ½ lime
- Juice of ½ lemon
- 2 tbsp of extra virgin olive oil
- 1 tsp Dijon mustard
- 1/2 teaspoon Worcestershire sauce
- Salt to taste
- Freshly ground black pepper
- 1/2 finely chopped red chili pepper (optional)
- Green sprouts or microgreens for decoration.
- Cut the prawns into small cubes and place them in a cold container.
- Peel the avocado and cut it into similar cubes to achieve a uniform texture.
- Finely chop the red onion, cucumber, capers, cilantro, and chili if you decide to use it.
- In a bowl mix the olive oil, lemon juice, lime juice, lime zest, Dijon mustard, Worcestershire sauce, salt and pepper.
- Add the prawns and mix gently so they absorb the dressing.
- Add the onion, cucumber, capers, and cilantro.
- Add the avocado at the end and mix with folding motions to avoid breaking it up.
- Let the preparation rest in the refrigerator for 10 minutes.
- Place a cooking ring on the plate and fill it with the mixture, pressing it down lightly.
- Carefully remove the ring, garnish with green sprouts and serve immediately.
Tips for making this prawn and avocado tartare
- Use excellent quality prawns that are well refrigerated.
- The avocado should be ripe, but firm to retain its texture.
- Cut all ingredients into similar-sized cubes.
- Add the avocado at the end to prevent it from getting squashed.
- Don't overuse lemon, as it can overpower the flavor of the seafood.
- Serve the tartar well chilled to enhance its freshness.
- Chop the onion very finely so that it doesn't stick out in every bite.
- Gently mix using a spatula.
- Prepare the tartare shortly before serving to preserve the color of the avocado.
Frequently Asked Questions
Lemon and lime juice help slow down oxidation. Ideally, the tartare should be prepared just before serving.
Yes, although it is recommended to do so no more than one hour before and keep it refrigerated until serving time.
What to serve with prawn and avocado tartare?
It pairs very well with toasted bread, crackers, yucca chips, green plantain chips, fresh leaf salad or a glass of dry white wine.
Yes. You can use shrimp, prawns, quality fresh salmon for raw consumption, cooked octopus, or even crab meat.
