Prawns on pomelo avocado tartare

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Halve 1 lime and squeeze the juice. Mix prawns, lime juice and 1 tbsp. oil. Season with Tabasco and salt. Put them in a cold place

2. 2

   Peel the pomelo so that the white skin is completely removed. Remove half of the fillets with a sharp knife between the parting skins. Use the rest of the pomelo for other purposes. Cut pomelo slices into small cubes. Roast the hazelnuts in a pan without fat. Take them out, let them cool down a little and chop them into small pieces. Wash coriander, shake dry and chop the upper 1/3 of 4 stems finely. Wash, clean and chop the spring onions. Wash chives, shake dry and cut into small rolls

3. 3

   Cut half the prawns into small cubes. Cut avocados in half, remove seeds and spoon the flesh out of the skin. Cut the flesh into small cubes. Mix half of the hazelnuts, remaining lime juice, chopped coriander, diced prawns, 1 tbsp. oil, chives and pomelo cubes. Season to taste with salt and pepper

4. 4

   Cut 1/2 lime into 6 slices. Pour tartar into patisserie rings on 6 plates. Remove the rings and place one shrimp on each tartar. Garnish with coriander leaves, nuts and lime wedges and serve immediately

Nutrition Facts

KCAL
280 kcal

CARBS
4 g

FATS
24 g

PROTEINS
11 g