Description
A refreshing and vibrant prawn and avocado escabèche, featuring a zesty lime and tomato marinade with hints of oregano and chili. Perfect as a light appetizer or a delightful starter, served with crisp iceberg lettuce leaves and crunchy poppadums for added texture.
Ingredients
Scale
Marinade
- 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
Main Ingredients
- 400g large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander
To Serve
- Iceberg lettuce leaves
- Ready-cooked poppadums
Instructions
- Make the marinade: In a non-metallic bowl, combine the lime juice, thinly sliced spring onions, tomato paste, dried oregano, finely chopped tomatoes, and seeded chopped green chilli. Stir well to mix all the ingredients thoroughly. Season with salt and pepper to taste. Cover the bowl with cling film and refrigerate. This marinade can be prepared and chilled for up to 3 days to allow the flavors to develop.
- Prepare the prawns and avocado: Defrost the frozen cooked prawns completely and pat them dry using kitchen paper to remove excess moisture. Just before serving, peel and cube the ripe avocados into bite-sized pieces. Add the cubed avocado and the prawns to the chilled marinade along with the chopped coriander. Mix gently to combine, being careful not to mash the avocado. This step can be done up to 3 hours ahead of serving for optimal freshness.
- Assemble and serve: Carefully separate individual iceberg lettuce leaves and arrange them on a serving platter to create natural cups. Spoon the prawn and avocado escabèche mixture, along with some of the marinade juice, into each lettuce leaf cup. Serve immediately with crisp ready-cooked poppadums on the side for a delightful contrast in texture.
Notes
- This dish can be made ahead; the marinade improves in flavor after a few hours or even a day.
- Using ripe, soft avocados is essential for the best texture and flavor.
- For added heat, leave the seeds in the green chili or add extra chili to taste.
- Ensure prawns are thoroughly defrosted and dried to prevent excess liquid in the dish.
- Serve immediately after assembling to maintain the crispness of the lettuce and poppadums.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mediterranean
Keywords: prawn escabèche, avocado salad, lime marinade, Mediterranean appetizer, no-cook prawn dish, light prawn recipe
