Prawn & avocado escabèche

Prawn & avocado escabèche

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins - 30 mins

Skill level

Easy

Servings

Serves 6 - 8

A Chilean starter dish of Spanish origin that will get your tastebuds tingling with its combination of citrus, seafood and spice

Nutrition and extra info

Additional info

  • Healthy
Nutrition info

Nutrition per serving for eight

kcalories
134
protein
12g
carbs
2g
fat
8g
saturates
1.5g
fibre
1.5g
sugar
0g
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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. 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.)
  2. 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.)
  3. 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.

Recipe from Good Food magazine, December 2002

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
marybfletcher's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as by contribution to a bring and share meal, and it went down very well.

fforde's picture

we have had this as a starter for the past two Xmas day dinners...mmm

Questions

Tips