Prawn Tartare with Avocado and Strawberries

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Serves: 4

Preparation: 15 mins

Marinating: 3 hours

 

Inspired by thefoodolic.com and comment cuisiner - 19th May 2026

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This elegant tartare features avocado, lime-marinated raw shrimp, and is topped with delicious strawberries. You'll impress your guests with this one, and there is no cooking involved!  You can prepare this the day before and assemble before serving.

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Utensils

 

• 1 cookie cutter diameter of 10cm (4 inches)

• Chopping board

• Sharp knife

• Dough scraper (excellent for scooping up finely chopped veg)

• Bowl for marinade          

• Large bowl for mixing all ingredients                                                     

 

Ingredients

 

For the Base Layer

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• 3 avocado (cut into small cubes, marinated with lemon juice)

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For the Prawn Tartare

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• 300 g frozen pre-cooked prawns

• 6 strawberries (cut into small cubes)

• 10 chive stems (finely chopped)

• handful parsley (finely chopped)

• handful coriander (finely chopped)

• 1 shallot (finely chopped)

• 4-6 radishes (finely chopped)

• 6 cherry tomatoes (finely chopped)

• 6 tbsp limes (equivalent to 4 or 5 limes)

• Lemon or lime

• 1 tbsp olive oil

• salt and pepper

 

To Garnish:

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• French Pink Radishes, (finely sliced to go on top of the rounds)

• Pack of rocket to go round the base

• Macerated strawberries in balsamic and honey or maple syrup to go round the base

• Drizzle of olive oil or parsley oil around the base

 

 

Method

 

1. Add the prawns to a small bowl with the lime juice and salt (enough to barely cover them).
    

2. Let marinate in the refrigerator for 2-3 hours if precooked and 4 to 5 hours or overnight for the raw prawns.
    

3. Cut the strawberries into small chunks, and set aside, heat gently with two tablespoons balsamic vinegar and one tablespoon of honey or maple syrup, but do not overcook, they just need to heat through and the juices to thicken.
    

4. Cut the avocado into small pieces and add this to a bowl and mix gently with olive oil, chives, a lime or lemon squeeze, salt and pepper.   Set aside - this will form the base layer using cookie cutter.
    

5. Either chop by hand or use a food processor - chop the prawns (drained) first and place in large mixing bowl.
    

6. Chop the coriander and parsley and add to the mixing bowl.
    

7. Chop the 4-6 radishes, shallot and cherry tomatoes, or use food processor, one or two whizzes will be more than enough, and add to the mixing bowl.   Now add the juice of one lime, two or three tablespoons of olive oil and some seasoning and mix thoroughly.   Cover with a plate, and leave in the fridge until needed.
    

8. In the center of a plate, add a small cookie cutter. Add a layer of avocado on the bottom, then the lime-marinated shrimp tartare, and place the finely chopped radishes in a circle onto the top of the rounds.  Put a sprig of parsley in the centre, or a whole prawn if you wish.
   Gently pull up the cookie cutter and place sprigs of rocket around the base with the macerated strawberries and finally a drizzle of virgin olive oil or parsley oil.

9. To make Parsley oil, just whizz a handful of parsley in a small food processor and you can drizzle this with a small nozzle bottle.