Shrimp and melon tartare is a fresh and tasty recipe, easy and very quick to prepare, great as an appetizer or simply as a main course. It is very important to buy flash-frozen fish, meaning subjected to a process of freezing at -4°F for at least 24 hours, to eliminate bacteria and parasites. If you can’t find it or if you don’t like raw fish, you can, after cleaning it, blanch it in water for a few minutes.

Difficulty: Easy
Preparation time: 10 Minutes
Portions: 4
Cooking methods: No cooking
Cuisine: Italian

Ingredients

1.32 lbs shrimp
1 melon
to taste extra virgin olive oil
to taste salt and pepper
a few drops of lemon
1 pinch sweet paprika

Tools

1 Cutting Board
1 Knife
1 Food Ring
2 Small Bowls

Preparation

Let’s see how to prepare shrimp and melon tartare.
First, shell the shrimp keeping only the tails, remove the black vein by making an incision along the back, rinse under running water and pat dry with a paper towel. Cut the shrimp into pieces and season with a drizzle of oil, salt, and pepper, if you prefer you can add a few drops of lemon. Cut the melon, remove the peel, seeds, and fibers, and dice the pulp into about 0.4-inch cubes. Season with a drizzle of oil, salt, pepper, and a pinch of paprika. Wash and dry a few lettuce leaves and place them in the center of the plate, put the food ring on top of the lettuce and distribute the shrimp pieces inside, pressing a little with a spoon, add the melon pieces on top and press a little. Add 2/3 small lettuce leaves on top with 1/2 shrimp in the center.