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Langoustine tatar on avocado-mango salad

25 minutes

Leicht

3 persons

The combination of the taste of the langoustine, the fruity mango and the buttery avocado is a keeper! It is helpful to arrange the salad in a 5 cm dessert ring. If you don't have one of these at hand, try using thickly folded aluminum foil and forming it into a ring.

Ingredients

  • 180 g langoustine meat
  • 1 small and ripe avocado
  • ½ mango
  • 1 juice of a lime
  • 3 tablespoons extra virgin olive oil
  • 2 tbsp lemon vinegar
  • Pinch of sugar
  • salt and freshly ground pepper
  • Freshly picked lettuce
  • Cress for garnish
honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

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

  1. Thaw the langoustine meat overnight in the fridge.

  2. Cut the avocado and mango into small cubes and mix with half of the lime juice. In a 5 cm dessert ring, first add the diced avocado and then the diced mango. Remove the ring. Now finely chop the langoustine flesh with a knife and place on top of the avocado and mango cubes with the dessert ring.

  3. Mix the salad with a vinaigrette made from lime juice, lemon vinegar, a pinch of sugar and salt and add. Sprinkle with freshly ground pepper. Finally, drizzle with a little lime juice and olive oil and serve.

This appetizing starter is ideal as an amuse gueule in a menu.

honest-catch-profilbild-sk_94241d3d-4f29-4b78-a010-58f58aeb2868.jpg

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.

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