- 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
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.
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.
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