Shrimp tartare with Cava smoked oil

Shrimp tartare with smoked oil

• 300 g of fresh shrimp
• 1 ripe avocado
• 1 lime
• 1 fresh spring onion
• “Cava” smoked oil from Oleificio Sassetti
• Salt and pepper to taste
• Fresh coriander leaves (optional)

Preparation

• Cleaning the shrimp:
  Shell the shrimp, remove the intestinal vein, and cut them into small pieces. Place them in a bowl and season with the juice of half a lime, a drizzle of “Cava” smoked oil, salt, and pepper. Mix well and let marinate in the refrigerator for about 15 minutes.
• Preparing the avocado:
  Cut the avocado in half, remove the pit and skin, then dice the flesh. In a bowl, combine the avocado with finely chopped spring onion, the juice of the other half of the lime, salt, and pepper. Gently mix to combine the ingredients.
• Assembling the tartare:
  Using a pastry ring, create a base with the seasoned avocado and press lightly. On top, add the marinated shrimp tartare, leveling the surface. Carefully remove the pastry ring and finish with a drizzle of “Cava” smoked oil and, if desired, a few fresh coriander leaves.

Presentation

Serve the tartare immediately, accompanied by toasted bread croutons or a fresh seasonal salad. The “Cava” smoked oil from Oleificio Sassetti gives the dish a distinctive aroma, enhancing the sweetness of the shrimp and the creaminess of the avocado.

Useful tips for achieving quality shrimp tartare

The freshness of the ingredients is the foundation for a successful recipe. Ensure that the shrimp are very fresh, as they are consumed raw. Alternatively, they can be blanched for a few seconds.

As with all recipes, everyone is free to use their imagination and add variations. To add a crunchy note, toasted sesame seeds or a sprinkle of tasty Sicilian pistachios can be incorporated.

Moreover, to enhance the dish’s goodness, pairing it with a good wine is very important. An aromatic wine suitable for this recipe is certainly Stella Flora, a macerated white wine produced from a blend of Pecorino, Passerina, Trebbiano, and Malvasia di Candia.
It is a wine with an intense golden color, almost ancient. On the nose, it offers a rich and harmonious bouquet with hints of citrus such as mandarin and bitter orange, notes of yellow flowers, aromatic herbs, and subtle mineral traces. On the palate, the wine is dry and savory, with great aromatic richness and good persistence.

Do not miss the chance to taste this shrimp tartare with “Cava” smoked oil. This recipe represents a perfect blend of Marche tradition and modern culinary creativity, offering a unique taste experience that will win over even the most discerning palates.