Prawn, mango and avocado tartare

When you can get really fresh prawns from the fishmonger it is shameful to even have to cook them. This recipe, by Pascal Holland, uses the freshest of prawns with avocado and mango for a great summer starter or light supper. 


  • 240g fresh prawns, peeled 
  • 1 lime, zest only
  • 2 limes, juice only
  • 1 tbsp coriander, chopped
  • Extra virgin olive oil 
  • Garlic shoots 
  • 1 avocado
  • 1 mango 
  • Piece of fresh ginger
  • Micro herbs, for garnish


  1. Peel and finely slice the avocado and mango, setting aside some to use in the salsa. 
  2. Drizzle some of the lime juice over the avocado to stop it from discolouring.
  3. Finely chop one and a half garlic shoots and the coriander.  
  4. Take the peeled prawns and with a sharp knife make an incision along the back of each one, devein, rinse in cold water and dry well.
  5. Place the prawns together with the coriander and garlic shoots into a mixing bowl and toss with olive oil and lime juice and zest. 
  6. To make the mango salsa, place garlic shoots in a blender along with a few slices of mango, olive oil, lime juice, ginger and mint and process until smooth. 
  7. To assemble, place metal ring on plate and add a layer of mango. Press down firmly to fill in any empty spaces.
  8. Add layer of avocado.
  9. Finely add the prawns in 2 layers until completely filled and press down firmly.
  10. Chill in the fridge for at least 30 mins to firm up then gently lift metal ring.
  11. Top with micro herbs. 
  12. Drizzle with salsa around the plate and serve chilled.

This recipe first appeared on Gourmet Today, June, 2016.

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