Shrimp or red prawn carpaccio
Ingredients (Serves 6)
- 18 large TERRANOVA red prawns
- 1 lemon
- 1 lime
- 20 g fresh ginger
- 1 red onion
- 20 g fresh coriander
- 50 ml Hojiblanca extra virgin olive oil
- 30 g fresh celery
- Salt and pepper
- 1 punnet of microgreens (for garnish)
Preparation
Peel and devein the prawns, reserving the heads. Butterfly the prawns lengthwise, place them between two sheets of plastic wrap, and gently flatten them with a meat mallet to form a thin, vibrant layer. Place them in the freezer (retaining the plastic wrap).
The Marinade
In a blender, combine the lime and lemon juices with the coral from 15 of the prawn heads.
Mince the ginger, half of the red onion, and the coriander, then add them along with the olive oil, fresh celery, salt, and pepper.
Blend thoroughly and strain through a fine-mesh sieve. Set this marinade aside to drizzle over the carpaccio later.
Remove the carpaccio from the freezer a few minutes before serving. Peel away the plastic wrap and arrange on a plate or serving platter. Drizzle with the marinade, garnish with microgreens and the remaining red onion sliced into thin strips (julienne), and adjust the seasoning with salt and pepper. Serve accompanied by toasted bread slices.