Bring a touch of elegance and freshness to your meals with this mango, shrimp and pea cream tartare. This gluten-free starter combines the sweetness of mango, the tenderness of shrimp and the freshness of peas for a dish that is both colorful and delicious. Perfect for impressing your guests at a dinner party or for a light and refined meal. Simple to prepare, each bite of this tartare brings its share of flavors.
Ingredients
Preparation
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Prepare the pea puree: Cook the peas in a pan of boiling salted water for 5 to 10 minutes, until they are tender.
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Drain them and run them under cold water to set their bright green color.
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Mix them with the crème fraîche and a handful of parsley or mint until you obtain a smooth puree. Add salt and pepper to taste. Reserve.
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Prepare the shrimp: If the shrimp are raw, steam them or in a pan with a drizzle of oil for 2 to 3 minutes until pink and opaque. If they are already cooked, proceed directly to the next step.
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Cut them into medium-sized pieces. Add a touch of lime juice, salt, pepper and Espelette pepper or smoked paprika.
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Prepare the mango: Peel the mango and cut it into small even cubes.
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Assemble the tartare: In a cookie cutter, place a layer of pea puree (about 1 cm thick). Then add a layer of diced mango, packing lightly so that the tartare remains well structured. Finish with a layer of shrimp pieces. Carefully remove the cookie cutter and repeat for each plate.
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Decorate and serve: Decorate the tartare with a few fresh mint leaves and sesame seeds to add an extra touch of elegance and freshness.
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Serve as a starter or light dish, accompanied by a drizzle of olive oil or a splash of balsamic vinegar to enhance the flavors.
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