John Myers
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Avocado Tartare with King Prawns
The perfect avocado tartare with king prawns recipe with a picture and simple step-by-step instructions.
Avocado tartare
- 4 Pc. Avocado
- 2 Pc. Shallots
- 3 Pc. Cucumber (small)
- 1 Pc. Cucumber (large)
- 1 Pc. Apple
- 1 tsp Raspberries
- 2 tsp Bavarian mustard
- 1 Pc. Lime
- Pomegranate seeds
- Garlic
- Parsley
- Chives
- Olive oil
shrimp
- 10 Pc. King prawns
- Olive oil
- Garlic
- Chilli flakes
- Marinate the prawns in olive oil, garlic and chilli flakes. Squeeze the lime in a bowl and mix with about 2 teaspoons of olive oil and a clove of garlic (pressed). Cut the avocados into small cubes and mix as quickly as possible in the bowl with the lime-oil-garlic stock so that the avocado doesn’t turn brown. Then finely dice the apple, shallots and small cucumbers and add to the bowl with parsley, raspberries and mustard and carefully mix in so that the mixture does not turn into a paste. To garnish from the large (peeled) cucumber, lay out a carpaccio mirror on the plate and serve with the tartar portioning ring. Fry the prawns from the marinade in a hot pan just briefly on both sides and drape them on the tartare. Finally, garnish two chives stalks on top and spread some pomegranate seeds over the plate.
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