Bavarian shrimp tartare on cucumber bed

25 minutes

Leicht

2 people

This fresh, light dish is quick to prepare thanks to the ready-to-cook Bavarian shrimp tartare and is ideal as a starter. The fine acidity of the balsamic vinegar and lime gives the shrimp a tender consistency, while the avocado mayonnaise cream provides a creamy texture. Cucumber slices and red cress bring freshness and a crisp contrast.

Ingredients

100 g Bavarian shrimp tartare
1/2 shallot
2 tbsp white balsamic vinegar
Zest of half a lime
1/2 ripe avocado
1 tbsp mayonnaise
Salt and pepper
1/2 small cucumber
Red or green cress for garnish

Stefan from HONEST CATCH

Our art director Stefan is not only gifted behind the camera, but also at the stove. This recipe was written by him.

Preparation

Cut the half cucumber into very thin, even slices (best done with a vegetable slicer).
Arrange the cucumber slices in a fan shape or slightly overlapping on two plates so that they form a nice base for the tartare.
Dice half the shallot very finely. Put the Bavarian shrimp tartare in a bowl and add the finely diced shallot.
Mix with 2 tablespoons of white balsamic vinegar and the zest of half a lime. Stir well so that the flavors are evenly distributed.
Season with salt and freshly ground pepper and leave in the fridge for about 5 minutes so that the tartare can “cook” slightly due to the acid.
Remove half the avocado from the shell and mash it with a fork until it forms a smooth cream.
Add 1 tablespoon of mayonnaise and mix well until it forms a smooth cream. Season to taste with a little salt and pepper.
First spread the avocado-mayonnaise cream on the prepared cucumber slices, then the Bavarian shrimp tartare, using a ring or a tablespoon to arrange it in a nice shape.
Garnish the tartare with small dabs of the avocado-mayonnaise cream. Finally, spread the red cress decoratively on and around the tartar.

Tip: If you prefer a stronger lime flavor, you can replace the white balsamic vinegar with the juice of half a lime. The lime juice also gives the tartare a tangy freshness kick. Note that the acidity of the lime juice will slightly cook the Bavarian shrimp tartare, giving it a finer consistency.