‘Maridaje’ recipe: Prawn tartar and mango vinaigrette on grilled avocado

We close the year on the blog by sharing the third recipe in our ‘Maridaje’ (Pairning) video series, a ‘Prawn tartar and mango vinaigrette on grilled avocado’ prepared by Restaurante Cardumen in Madrid’s Vallecas neighbourhood, a recipe that its owner, Luis Sánchez, pairs with our Alma de Luzón, a surprising pairing where the contrasts of flavours and textures predominate.

Recipe:

INGREDIENTS (For 4 servings):

For the avocado.

• 4 avocados cut in half. 
• 200 gr. of peeled white prawns from Huelva.
• 2 onions.

For the mango vinaigrette

• 2 peeled mangoes. 
• Juice of 4 oranges.
• Juice of 8 limes. 
• Cilantro to taste.
• 1 pinch of salt .

PREPARATION:

• Cut the onion into fine julienne strips and place in a bowl.
• Cut the shrimp into small pieces and add to the onion bowl.
• Prepare the mango vinaigrette by pureeing all the ingredients in a food processor.
• Pour the vinaigrette into the bowl of onion and prawns. Stir well and set aside.
• Peel the mango, cut it in half, core it and grill it.

PRESENTATION: 

• Arrange the mango on the plate with the bone side up.
• Pour the prawns with the vinaigrette over the mango.

Don’t miss the third video ‘Maridaje’ with Luis Sánchez, one of the owners of Cardumen.