Seafood tagliatelle, Spanish-style
Taste the sunshine flavours
Prawn & avocado escabèche
- Preparation and cooking time
- Prep: -
- Easy
- Serves 6 - 8
Skip to ingredients
- juice of 3 limes
- 5 spring onionsthinly sliced
- 1 tbsp tomato paste
- large pinch dried oregano
- 300g ripe tomatoescherry or plum, finely chopped
- 1 green chilliseeded and finely chopped
- 400g bag large frozen cooked, peeled prawns
- 2 ripe avocados
- 3 tbsp chopped coriander
- iceberg lettuceleaves and ready-cooked poppadums, to serve
Nutrition: per serving for eight
- kcal134
- fat8g
- saturates1.5g
- carbs2g
- sugars0g
- fibre1.5g
- protein12g
- salt1.9g
Method
step 1
In a non-metallic bowl, mix the lime juice, spring onions, tomato paste, oregano, tomatoes and chilli. Mix well, season with salt and pepper, then cover with cling film. (This mixture can now be kept in the fridge for up to 3 days.)
step 2
Defrost the prawns and pat dry with kitchen paper. Just before serving, peel and cube the avocados. Add to the sauce with the prawns and coriander and mix well. (This can be done up to 3 hours ahead.)
step 3
Carefully separate the lettuce leaves and arrange them over a serving platter. Spoon the prawns and juice into the cup-shaped leaves and serve with crisp ready-cooked poppadums.
