Shrimp Tartare with Crunchy Vegetables and Truffle
A fresh and refined appetizer, ideal for an elegant lunch. The sweetness of raw shrimp combines with the crunchiness of vegetables and the enveloping aroma of truffles, creating a dish with great aesthetic and gustatory impact.
Time
20 minutes
Difficulty
EASY
Ingredients (for 2 people):
- 200 g fresh red shrimp, peeled and frozen
- 4-5 slices of fresh black truffle
- 6 cherry tomatoes
- ½ cucumber
- ¼ yellow bell pepper
- ½ lime
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
- A few salad leaves and edible flowers (for decoration)
Preparation
- Prepare the shrimp Finely chop the shrimp with a knife until you obtain a smooth but not overly creamy consistency. Season with oil, lime, salt, and pepper.
- Chop the vegetables. Cut the cucumber, cherry tomatoes, and bell pepper into very small cubes to obtain a colorful and crunchy mix.
- Assemble the tartare Using a pastry cutter, create a disc with the vegetables on the bottom and place the shrimp tartare on top.
- Garnish Decorate with truffle slices, edible flowers, a drizzle of oil, and a few drops of balsamic reduction or green emulsion (optional).
Estimated nutritional values per serving
Energy
600 kJ (circa 145 kcal)
Saturated fats
1 g (5%)
Carbohydrates (sugars)
2 g
Proteins
14 g