Logo
Allow cookies

Prawn & avocado escabèche

Ingredients

  1. Step 1 juice of 3 limes
  2. Step 2 5 spring onions , thinly sliced
  3. Step 3 1 tbsp tomato paste
  4. Step 4 large pinch dried oregano
  5. Step 5 300g ripe tomatoes , cherry or plum, finely chopped
  6. Step 6 1 green chilli , seeded and finely chopped
  7. Step 7 400g bag large frozen cooked, peeled prawns
  8. Step 8 2 ripe avocados
  9. Step 9 3 tbsp chopped coriander
  10. Step 10 iceberg lettuce leaves and ready-cooked poppadums, to serve
Prawn & avocado escabèche
Calories: 134 Carbohydrate: 2 g Protein: 12 g Fat: 8 g
Cook time: 30 minutes Prep time: 30 minutes Total time: 60 minutes Servings: 8

TAGS

Dinner Starter Chilean Josh Eagleton 10-30 minute 200 kcal or less 30-60 minute 6 serving Avocado Avocado Boxing Day Buffet Chilean Chilli Chilly Escabèche Iceberg lettuce Iceberg lettuce Main Make Ahead Mary Cadogan Oregano Prawn Prawn Quick Seafood Seafood starter

Directions

  1. 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.)
  2. 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.)
  3. 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.