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Crayfish tail salad on mango carpaccio

updated

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Ingredients for 2 servings:

  • 250 g crayfish (crayfish tails) ready to cook, refrigerated counter
  • ¼ cucumber(s)
  • ½ stalk(s) celery
  • 1 bunch of dill
  • 1 mango(s)
  • ½ lemon(s), the juice
  • e.g. olive oil
  • Salt
  • pepper

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Peel the mango and cut it lengthwise along the pit into thin slices. Place on two flat plates. Roughly chop the dill. Peel the cucumber and slice it thinly. Trim the celery and cut it into small pieces. Place it in a bowl with the crayfish tails and season with lemon juice, salt, pepper, and olive oil. Let it sit for a moment, arrange it on top of the mango slices, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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