Delicate slices of fish paired with citrus fruits and sprouts, finished with a creamy, slightly tangy sauce—a fresh and elegant appetizer.
Videoricetta
Ingredienti
- 200 g fresh salmon suitable for raw consumption
- 200 g fresh tuna suitable for raw consumption
- 100 g red prawns suitable for raw consumption
- 1 avocado
- 1 lemon
- Chives
- Extra virgin olive oil
- Fine salt
- Pink peppercorns
- Lemon glaze Andrea Milano
- Sprouts or baby salad leaves for garnish
Procedimento
Preparing the fish
1. Cut the salmon and tuna into even 1 cm cubes.
2. Clean the prawns, removing shells and intestinal vein.
3. Cut the prawns into small pieces while keeping a slightly coarse texture.
Marinating
4. Place the three types of seafood in separate bowls.
5. Season with extra virgin olive oil, grated lemon zest, a little salt and pink peppercorns.
6. Refrigerate for 10–15 minutes.
Preparing the avocado
7. Cut the avocado into cubes.
8. Season with a few drops of lemon juice to prevent browning.
Plating
9. Arrange the mixed raw seafood using a ring mould.
10. Top with the avocado.
11. Garnish with sprouts and chives.
12. Finish with lemon glaze.
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Lemon Vinegar Glass-Glaze – Mixed Raw Seafood with Lemon
Delicate slices of fish paired with citrus fruits and sprouts, finished with a creamy, slightly tangy sauce—a fresh and elegant appetizer.
Ingredienti
- 200 g fresh salmon suitable for raw consumption
- 200 g fresh tuna suitable for raw consumption
- 100 g red prawns suitable for raw consumption
- 1 avocado
- 1 lemon
- Chives
- Extra virgin olive oil
- Fine salt
- Pink peppercorns
- Lemon glaze Andrea Milano
- Sprouts or baby salad leaves for garnish
Procedimento
Preparing the fish
1. Cut the salmon and tuna into even 1 cm cubes.
2. Clean the prawns, removing shells and intestinal vein.
3. Cut the prawns into small pieces while keeping a slightly coarse texture.
Marinating
4. Place the three types of seafood in separate bowls.
5. Season with extra virgin olive oil, grated lemon zest, a little salt and pink peppercorns.
6. Refrigerate for 10–15 minutes.
Preparing the avocado
7. Cut the avocado into cubes.
8. Season with a few drops of lemon juice to prevent browning.
Plating
9. Arrange the mixed raw seafood using a ring mould.
10. Top with the avocado.
11. Garnish with sprouts and chives.
12. Finish with lemon glaze.