The red shrimp tartare is a dish made from raw, diced fish seasoned to taste. In this recipe, I’ll give you tips on which shrimp to use (red shrimp, purple shrimp, etc.) and how to treat it to get the most out of this dish.
If you like shrimp recipes, be sure to check out the recipe
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 5 Minutes
- Preparation time: 5 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 155.95 (Kcal)
- Carbohydrates 1.61 (g) of which sugars 1.48 (g)
- Proteins 6.81 (g)
- Fat 14.30 (g) of which saturated 2.00 (g)of which unsaturated 0.00 (g)
- Fibers 0.04 (g)
- Sodium 460.61 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for 2 people
- 3.5 oz shrimp (red)
- 2 tablespoons extra virgin olive oil
- to taste Maldon salt
- 1 lime (or an untreated organic lemon)
Tools
- 1 Bowl
- 1 Knife
- 1 Cutting Board
- 1 Pastry Ring
- 1 Peeler
Procedure
Tartare involves eating raw food that has been finely chopped and seasoned with mild marinades. To make a good shrimp tartare, it is essential to start with quality and safe raw materials.
Fresh fish should always be frozen before being consumed raw to eliminate bacteria and parasites. Without a blast chiller at home, you can use already frozen products or freeze the fish at home following the Ministry of Health’s guidelines, which recommend freezing for at least 96 hours at 0°F (read here).
Which shrimp to use for tartare? I recommend tasty medium-sized shrimp. The best (but also the most expensive) are red or purple shrimp, but the flavor is sublime.
For a less expensive tartare, you can also use pink shrimp, but avoid Argentine frozen shrimp as they are lower quality and the result would be mediocre.
Take your thawed fish and defrost it so that it can be used.
With the help of a sharp knife, cut it into even cubes, for shrimp, I recommend a thickness of about 1/8 inch; the texture of the fish should still be felt, it shouldn’t be a formless mush.
After cutting the shrimp, marinate them by adding a couple of tablespoons of extra virgin olive oil and a couple of tablespoons of lemon or lime juice.
With the help of a knife or a peeler, remove the zest (outer skin without the white part), cut it very thinly, and add it to the marinade.
Now all that’s left is to compose your dish by arranging the shrimp tartare on the plate. There are various shapes and methods. I recommend a classic circle formed with a pastry ring. Flatten the tartare well with a spoon, then remove it to leave the classic cylindrical shape.
If you used quality shrimp, you won’t need to add too much salt, just a little on top of the dish to enhance the shrimp flavor.
Your shrimp tartare is ready!
Plating Tips:
You can complete the dish with a salad and edible flowers for a fresh and crunchy taste. You may also add some confit cherry tomatoes.
Wine Pairing for Shrimp Tartare:
This is a tasty and flavorful fish dish with a rich and almost fatty taste. I recommend pairing the shrimp tartare with a dry aromatic white wine, such as Vermentino or Pinot.
