Prawn and Avocado Escabèche
This Latin American starter, with Spanish roots, combines prawns and avocado in a lively citrus and tomato marinade. The dish is seasoned with oregano and green chilli for a gentle spice. It is served in crisp lettuce leaves alongside poppadums, creating a refreshing and flavourful beginning to a meal. Preparation is straightforward, with elements that can be made ahead of time.
Ingredients
- juice of 3 limes
- 5 spring onions thinly sliced
- 1 tbsp tomato paste
- large pinch dried oregano
- 300g ripe tomatoes cherry or plum, finely chopped
- 1 green chilli seeded and finely chopped
- 400g bag large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander
- iceberg lettuce leaves and ready-cooked poppadums, to serve
Method
- Combine the lime juice, sliced spring onions, tomato paste, oregano, chopped tomatoes and chilli in a non-metallic bowl. Season with salt and pepper, mix thoroughly, then cover the bowl with cling film. This mixture can be refrigerated for up to 3 days.
- Thaw the prawns and dry them using kitchen paper. Shortly before you plan to serve, peel and dice the avocados. Stir the avocado, prawns and chopped coriander into the prepared sauce. This final combination can be prepared up to 3 hours in advance.
- Gently separate the iceberg lettuce into individual leaves and arrange them on a platter. Spoon the prawn mixture and its juices into the lettuce cups. Serve immediately with the ready-cooked poppadums.
Nutrition (per serving)
Calories134 kcal
Fat8 g
Saturates2 g
Carbs2 g
Fibre2 g
Protein12 g
Sodium760 mg
Salt1 g
Recipe details
Skill levelEasy
CategoryMain course
Cuisinelatin american
DietHealthy
