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Tomatoes with prawns and guacamole
25’
Recipe for 4 people
Hors d’oeuvres
PREPARATION


Clean the prawn tails from the carapace, place them in a bowl and season with a pinch of salt, a drop of oil, a pinch of white pepper and a few drops of lime.

Peel the skin of the avocado and cut it in squares. Place it in the blender with the lime juice and the chopped onion. Blend until it becomes a uniform smooth cream. Season with salt and pepper. Cover with cling film to prevent oxides.

Drain the tomatoes carefully trim the tops. Drain the tomatoes and slightly dry. Pour the guacamole in a small piping bag and use it to fill the inside of the tomatoes. Sprinkle with sesame seeds and complete by placing the dried Prawn tails on top of the the tomatoes. Place them on a serving plate or finger food plate and serve them cold.

 

INGREDIENTS
  • Red Datterino Tomato in water
  • 12 red datterino tomatoes
  • 12 precooked prawns tails
  • ½ mature avocado
  • 1 spoon onion, chopped
  • ½ lime juice
  • Toasted black sesame seeds
  • Extra virgin olive oil
  • Salt and white pepper