Avocado Mango Tartare with Crayfish on Wasabi Foam and Crispy Crowns

5 from 9 votes
Prep Time 30 mins
Cook Time 5 mins
Rest Time 1 hr
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 6 people
Calories 661 kcal


  • 2 Pc. Avocado
  • 1 Pc. Mango
  • 200 g Crayfish
  • 1 Handful Basil
  • 32 tbsp Olive oil
  • 2 tbsp Raspberry vinegar
  • 1 tsp Maldon Sea Salt
  • 1 Splash Lemon
  • Pepper
  • 1 Pc. Sweet potato
  • 10 g Wasabi
  • 60 ml Cream
  • 30 ml Sesame oil


  • For the wasabi foam, mix the wasabi, cream, sesame oil and 1 splash of lemon juice in a bowl. Put in an ISI cream dispenser and chill in the refrigerator for 1 hour.
  • For the tartare, cut the avocado and mango into tiny cubes. Also cut the basil into small pieces and add to the tartare. Season everything with salt and pepper, raspberry vinegar and olive oil.
  • For the crispy crown, slice the sweet potato thinly and fry in a pan with rapeseed oil.


Serving: 100gCalories: 661kcalCarbohydrates: 0.6gProtein: 2.7gFat: 73.2g
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Written by John Myers

Professional Chef with 25 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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