Shrimp Tartare with Coconut Milk and Mango

Name: Shrimp Tartare with Coconut Milk and Mango
Prep time: 15 min
Total time: 15 min
Yield: 4
Ingredients: Shrimps 14 oz; Coconut milk 0.8 cup; Mango ripe 1 cup; Fresh chili pepper 1; Coriander to taste; Lime peel to taste; Lime juice 2 tsp; Extra virgin olive oil ½ tbsp; Fine salt to taste; Black pepper to taste

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 15 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Sebastian Fitarau

If you're looking for an elegant and light appetizer for summer, the raw shrimp with coconut milk and mango is the perfect choice. In just a few minutes, you can prepare a fresh dish, colorful and with an exotic flavor, ideal for starting a special dinner or surprising your guests with something different from the usual.

The raw red shrimp, cut in half and served with ripe mango cubes, pairs perfectly with the delicacy of coconut milk and the liveliness of fresh chili. The dish is completed with grated lime zest and a few leaves of coriander or mint, for a truly irresistible aromatic contrast. Perfect for those who love refined flavors and tropical combinations, this no-cook appetizer is also a great idea for those who follow a light diet but do not want to give up taste.

Discover other tasty ways to enjoy raw shrimp:

Spaghettoni with raw shrimp
Shrimp ceviche
Catalan shrimp
Risotto with zucchini cream and raw shrimp
Shrimp tartare with caramelized citrus peels
Buffalo and shrimp finger food

INGREDIENTS: Shrimps 14 oz (400 g); Coconut milk 0.8 cup (200 g); Mango 1 cup (200 g) - ripe; Fresh chili pepper 1; Coriander to taste; Lime peel to taste; Lime juice 2 tsp (10 g); Extra virgin olive oil ½ tbsp (6 g); Fine salt to taste; Black pepper to taste

Preparation

How to prepare Shrimp Tartare with Coconut Milk and Mango

To prepare the raw shrimp with coconut milk and mango, peel the mango 1 and slice it 2, then cut these slices into cubes about 1/2 inch 3.

Cut the chili pepper in half lengthwise and remove the seeds 4, then chop it 5. Also chop the coriander stem 6.

Transfer the mango cubes into a bowl and season them with the chili pepper 7, coriander 8, and a drizzle of oil 9. Salt and pepper to taste.

Flavor with grated lime zest 10, mix well and store in the refrigerator. In another bowl, pour the coconut milk and the lime juice 12

Also add the extra virgin olive oil 13 and a pinch of salt, then emulsify and keep it fresh 14. Now clean the shrimp: remove the head, extract the shell and remove the intestine 15.

Cut the shrimp in half lengthwise 16 and arrange them on a plate, then add the mango cubes 17 and the coconut milk sauce 18

Finish with fresh coriander leaves 19 and some grated lime zest 20. Serve immediately your raw shrimp with coconut milk and mango 21!

Storage

We recommend consuming the raw shrimp with coconut milk and mango immediately.

Advice

As an alternative to coriander, you can use mint.

For Safe Consumption of Raw, Marinated, or Semi-Cooked Fish

Before consuming raw, marinated, or not fully cooked fish, it is recommended to freeze for at least 96 hours at -0.4 degrees Fahrenheit in a domestic freezer marked with 3 or more stars, as per Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.