Avocado, having a rather bland taste, needs condiment to make it come to life. A bit of hot and sour gives it just the right kick.
Avocado goes well in salads with shrimps and salmon and I thought of matching it in this recipe with an avocado sauce with ginger.
As for any tartare, all the elements should be cut in regular small cubes, all the same size, except for the onion and the coriander, which should be much smaller.
This tartare is perfect with a slice of grilled sourdough bread, drizzled with a light Extra Virgin olive oil.
—Maria Teresa Jorge
ripe but hard avocados
1 1/2 cups
cooked prawns or fresh (or smoked) salmon
In a small food processor, put the avocado flesh, the grated ginger, the juice of 1/2 a lime, the Greek yogurt and process until smooth. Drizzle in the olive oil and process. Check if it needs more lime juice. Season with salt and pepper. Refrigerate until needed putting some cling film directly on top of the dressing to prevent oxidation.
Slice the cooked prawns and set aside. If using fresh salmon, cut in thin strips and then in regular cubes.
Chop the red onion very thinly.
Grate the ginger.
Cut the asparagus in small pieces reserving the tips for decoration.
Dice the tomato and put in a colander to drain excess water.
Chop the coriander.
Last, cut the flesh of the avocados in small regular pieces and put in a medium bowl. Add lime juice to prevent oxidation and stir carefully to maintain the shape.
Add the shrimp and all the vegetables except the tips of the asparagus to the bowl . Season with salt and Piment d'Espelette or Chilli powder and stir carefully (best use 2 forks) to combine. Check seasoning and rectify if needed.
Refrigerate covered with cling film for 30 minutes to combine flavours.
Serve the Tartare with the avocado dressing and grilled sourdough bread basted with olive oil.