The shrimp and grapefruit tartare is a summer and elegant dish with a delightful flavor, thanks to the rich note of the shrimp, lightened by the acidic component of the grapefruit. For this recipe, I recommend using pink grapefruit, less bitter and sweeter, to add a rounder flavor to the tartare.
If you like recipes with shrimp, don’t forget to read the recipe:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 2
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 224.50 (Kcal)
- Carbohydrates 4.60 (g) of which sugars 0.00 (g)
- Proteins 20.35 (g)
- Fat 14.56 (g) of which saturated 2.11 (g)of which unsaturated 0.26 (g)
- Fibers 0.00 (g)
- Sodium 313.29 (mg)
Indicative values for a portion of 150 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
- 7 oz shrimp (very fresh red)
- 1 pink grapefruit
- 2 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Knife
- 1 Cutting Board
- 1 Bowl
Procedure
The shrimp and grapefruit tartare is a variation of the classic shrimp tartare with the addition of grapefruit for a sour and sweet note.
Which shrimp to use for the tartare? I recommend red or pink shrimp for their intense flavor and rich, buttery meat. If you can get purple shrimp, your tartare will be out of this world.
Even fresh fish should be frozen, but since you don’t have a blast chiller at home, I advise freezing it for at least 96 hours. As per the health ministry’s guidelines, fish you want to consume raw should always be frozen or chilled. I know it might sound strange, but even if you buy fresh fish from trusted vendors, it’s better to be safe.
After freezing, thaw the shrimp gently in the refrigerator to ensure no bacteria develop during thawing.
Clean the shrimp by removing the head and shell if necessary, and don’t throw them away; set them aside to make a delicious bisque (read the recipe here).
Cleaning the shrimp is very important. I suggest reading the tips on how to clean shrimp perfectly. It would be a shame not to clean them well and ruin your dish.
Once cleaned, put the diced shrimp in a bowl, add a drizzle of extra virgin olive oil, and mix well.
Now take the grapefruit and remove the outer peel. With a sharp knife, slice it, making sure to remove the bitter white inner skin.
Cut the grapefruit slices to the same size as the shrimp.
Extract some juice from the grapefruit; a couple of teaspoons are enough to marinate the tartare. Mix the ingredients well and finish with a drizzle of oil and a pinch of salt.
Your shrimp and grapefruit tartare is ready!
Tips for plating:
Avoid parsley or other spices; at most, a grind of pepper. Complete the dish with a fresh salad served with grapefruit or mustard vinaigrette.
Wine pairing for shrimp tartare:
Serve shrimp and grapefruit tartare with a wine with balanced acidity so as not to clash with the acidic note of the grapefruit. For example, you can serve it with a Greco di Tufo.
