Tapas recipe for 6 - 8 people, takes only 20 mins; recipe has lime, spring onion, tomato paste, oregano, tomato, chilli, prawn, avocado, coriander and iceberg lettuce.
Prawn & avocado escabeche
Course: Tapas
Servings
6 - 8
servings
Prep time
20 mins
Ingredients
- Lime: juice of 3 limes
- Spring Onion: 5 spring onions, thinly sliced
- Tomato Paste: 1 tbsp tomato paste
- Oregano: large pinch dried oregano
- Tomato: 300g ripe tomatoes, cherry or plum, finely chopped
- Chilli: 1 green chilli, seeded and finely chopped
- Prawn: 400g bag large frozen cooked, peeled prawns
- Avocado: 2 ripe avocados
- Coriander: 3 tbsp chopped coriander
- Iceberg Lettuce: iceberg lettuce leaves and ready-cooked poppadums, to serve
Directions
- In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
- Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
- Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.
