Yuzu, a couple of zests or its beautifully sour juice, is ideal to caress recipes based on raw fiches such as this prawn tartare or scallops.
4 servings:
Take the prawn’s shells. Chop the prawns.
Cut the avocados, unpeeled, in small cubes.
Finely slice the green onion.
In a small bowl, mix the olive oil, the sesame oil, the yuzu juice, the black pepper and the salt.
Add the prawns, the onion and the avocados.
Happily stir and correct, if necessary, the seasoning.
Cover the preparation with film paper and leave it in the fridge for an hour.
At the moment of serving, use a circle to give a nice round shape to your tatare.
Preparation : 15 min
