Prawn & avocado escabèche
By Mary Cadogan
A Chilean starter dish of Spanish origin that will get your tastebuds tingling with its combination of citrus, seafood and spice
-
Prep:30 mins
- Serves 8
- Easy
Nutrition per serving
-
kcal 134
-
fat 8g
-
saturates 1.5g
-
carbs 2g
-
sugars 0g
-
fibre 1.5g
-
protein 12g
-
salt 1.9g
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
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.
