King prawn tartare

King prawn tartare

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king prawns






olive oil, extra-virgin



red chilli pepper, finely chopped



fleur de sel

Preparation method

  • Clean and devein the prawns. Finely chop into a tartare.
  • Grate the lime peel with a microplane grater and squeeze out the juice.
  • Mix all the ingredients together, adding the olive oil last.
  • Season to taste with fleur de sel.

Serving suggestions

  • As an amuse-bouche, e.g. with a pumpkin crémeux and rice crisps.
  • As part of a cold starter with a lukewarm egg yolk, mustard, and Moroccan lemon sauce.
  • As part of a hot starter.

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