This no-cook shrimp tartare layers creamy avocado, lime-marinated shrimp, and juicy strawberries for a fresh and elegant appetizer sure to impress!
Looking for a light, refreshing, and elegant appetizer that requires no cooking? This Shrimp Tartare with Avocado and Strawberries is a vibrant twist on ceviche, layered like a classic tartare. Small shrimp are gently “cooked” in fresh lime juice, then combined with creamy avocado and juicy strawberries for a bold contrast of flavours and textures. It’s the perfect no-fuss starter for warm-weather gatherings or special occasions. Whether you use fresh or pre-cooked shrimp, this colourful dish will impress—no stove required!
What Shrimp to Use
This recipe uses small shrimp, which marinate faster in lime juice—about 2–4 hours. If you’re using larger raw shrimp, give them more time to “cook” in the citrus. You can also use pre-cooked (already pink) shrimp for a quicker, no-risk option. It’s perfect if you’re unsure about working with raw seafood.
Presentation
To create a beautiful cylindrical tower, use a 10 cm (4-inch) cookie cutter to layer your ingredients evenly. Press the mixture inside, then carefully lift the cutter to reveal a perfectly shaped tower. This elegant presentation is easy to achieve and makes your dish look restaurant-quality. Serve it alongside fresh cilantro, fragrant basil, or a crunchy green salad for freshness and added texture.
Variations
Looking to switch things up? This shrimp tartare is incredibly versatile! Swap the strawberries for mango or pineapple to give it a tropical twist, or use diced cucumber for extra crunch. Add a dash of Tajin Spice mix or chilli oil on top, or if you prefer a spicier version, add a touch of hot pepper while it marinates to spice things up! No matter the variation, these refreshing combinations make for a light, flavorful appetizer perfect for warm weather or elegant gatherings.
Storage
You can safely store your shrimp tartare in the fridge overnight, letting the shrimp marinate in lime juice. This enhances the flavour and firms up the shrimp’s texture, giving you an ultra zesty seafood appetizer ready to enjoy the next day. Fun fact: In Ecuador, their ceviche is more like a soup, swimming in lime juice for a day or two without problem.
Other Fresh Summer Starters
So let’s get that fresh and light bite going!
Shrimp tartare with avocado and strawberries
Equipment
- 1 cookie cutter diameter of 10cm (4 inches)
Ingredients
- 1 avocado (cut into small cubes)
- 200 g small fresh shrimps (could use frozen pre-cooked ones, too)
- 6 strawberries (cut into small cubes)
- 10 chive stems (finely chopped)
- 6 tbsp limes (equivalent to 4 or 5 limes)
- 1 tbsp olive oil
- salt and pepper
Instructions
- Clean the shrimp, if not done, take the veins out and wash them under cold water.
- Add the shrimp to a small bowl with the lime juice and salt (enough to barely cover them).
- Let marinate in the refrigerator for 2-3 hours if precooked and 4 to 5 hours for the raw shrimps.
- Cut the avocado, strawberry and chives.
- Add the avocado to a bowl and mix gently with olive oil, chives, a lime squeeze, salt and pepper.
- In the center of a plate, add a small cookie cutter. Add a layer of avocado on the bottom, then the lime-marinated shrimp, and strawberries on top.
- Gently pull up the cookie cutter and serve.
Notes
Nutrition
Pin it!
2 Comments
That’s such a lovely dish!!
Thanks!