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
- Coriander: 3 tbsp chopped coriander
- Tomato: 300g ripe tomatoes, cherry or plum, finely chopped
- Spring Onion: 5 spring onions, thinly sliced
- Lime: juice of 3 limes
- Oregano: large pinch dried oregano
- Iceberg Lettuce: iceberg lettuce leaves and ready-cooked poppadums, to serve
- Chilli: 1 green chilli, seeded and finely chopped
- Avocado: 2 ripe avocados
- Prawn: 400g bag large frozen cooked, peeled prawns
- Tomato Paste: 1 tbsp tomato paste
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.
