PRAWN & AVOCADO ESCABèCHE

Prawn & avocado escabèche image

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

Provided by Mary Cadogan

Time 30m

Number Of Ingredients 10

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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

Steps:

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.)
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.)
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.

Nutrition Facts : Calories 134 calories, Fat 8 grams fat, SaturatedFat 1.5 grams saturated fat, Carbohydrate 2 grams carbohydrates, Fiber 1.5 grams fiber, Protein 12 grams protein, Sodium 1.9 milligram of sodium