Name: Prawn & avocado escabèche
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: Chilean
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

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Prawn & avocado escabèche

Prawn & avocado escabèche

Mary Cadogan

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Serves 6 - 8

Easy

Prep: 20 mins - 30 mins

A star rating of 4.7 out of 5.6 ratingsRate

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

Healthy

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving for eight

kcal134
fat8g
saturates1.5g
carbs2g
sugars0g
fibre1.5g
protein12g
salt1.9g

Method

step 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.)
step 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.)
step 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

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A star rating of 4.7 out of 5.6 ratings

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