Prawn & avocado escabèche

Prawn & avocado escabèche

By Mary Cadogan
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(4 ratings)
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Prep: 20 mins - 30 mins

Easy

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

  • Healthy

Nutrition: per serving for eight

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

  • juice of 3 limes
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

  • 5 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp tomato paste
  • large pinch dried oregano
    Oregano

    Oregano

    or-ee-gar-no

    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 300g ripe tomatoes, cherry or plum, finely chopped
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 1 green chilli, seeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 400g bag large frozen cooked, peeled prawns
    Prawn

    Prawn

    praw-n

    There are thousands of different species of prawn, but tiger, king and North Atlantic are the…

  • 2 ripe avocados
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • 3 tbsp chopped coriander
  • iceberg lettuce leaves and ready-cooked poppadums, to serve

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.

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Comments, questions and tips

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marybfletcher
12th May, 2012
5.05
Made this as by contribution to a bring and share meal, and it went down very well.
fforde
8th Mar, 2011
we have had this as a starter for the past two Xmas day dinners...mmm
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