Red Prawn Carpaccio (Crevettes Rouges)
Raw Mediterranean red prawns thinly sliced, marinated with citrus, olive oil, and fleur de sel. Finished with microgreens and Espelette pepper.
7 ingredients
6 steps
Ingredients
- 112 large Mediterranean red prawns (carabineros or similar), raw
- 2Juice of 1 lemon and 1 orange
- 34 tbsp extra virgin olive oil
- 4Fleur de sel
- 5Espelette pepper (piment d'Espelette)
- 6Handful of microgreens
- 7Edible flowers (optional)
Instructions
- 1Peel and devein the prawns carefully, keeping tails intact if desired.
- 2Slice each prawn lengthwise into thin, even carpaccio slices.
- 3Arrange on a chilled plate in a fan or circular pattern.
- 4Mix lemon and orange juice with olive oil and a pinch of fleur de sel.
- 5Drizzle the citrus dressing over the prawns and marinate for 3 minutes.
- 6Finish with a dusting of Espelette pepper and a small pile of microgreens. Serve immediately.