Avocado tartare and confit prawns

This is one of those recipes that you can include in your Christmas menu. The avocado and prawn tartare confit that I bring you today is a simple and quick dish to prepare; a cold starter that you can present in individual portions or in a salad.

In addition to avocados and prawns confit with lemon, we have incorporated this tartar tomato and lettuce. All of them are simple ingredients that you can find in any large area at affordable prices. A tasty dish with a good presentation to surprise your guests.

Ingredients

Tartar or salad for 2

• 1 Avocado
• 1/4 onion, finely chopped
• 1 tomato without seeds and without skin
• 8 peeled and chopped raw prawns
• 1 lime
• Olive oil
• Assorted lettuces

Crafting

Lightly season the prawns with lime zest. The candied in oil olive at 60 ° C for 3 minutes and let cool.

We open the avocado, we detach ourselves from the bone and remove the carte with the help of a spoon. We chop it and we mix with the onion. We add salt, a few drops of lime juice and oil.

With the help of a ring (you can also make it as a layered salad), we assemble the tartar. Place some lettuce leaves at the bottom and then the avocado and onion mixture.

On these, we place a tomato layer and then the confit prawns.

We decorate with some lettuce sprouts and a little oil from the confit.

More information about the recipe