Mango, shrimp and avocado timbale with a spicy cabbage salad
Mains, Fish, Seafood & Shellfish
A nice and fresh dish, full of caribbean flavors.
L'idée déco You could also use some yellow mango, it will be sweeter. You could also use bigger shrimp and grill it, instead of poching it.
IngredientsRecipe for 4 persons
For the timbale
Peeled medium shrimps
For the spicy cabbage salad
Red wine vinegar
Chili paste (sriracha)
- Olive oil
- Salt and pepper
Preparation time: 20.00 min
- PreparationIn a big pan of salted boiling water, cook the shrimp for 3 minutes and refresh it.Minced the cabbage, the green onions and the cilantro thinely.Peel and cut the avocado and the mango in thine stripes.Squeeze the limes to extract the juice.
- For the timbalePour half of the lime juice on the avocado stripes with salt and pepper.Pour the other half of the lime juice on the mango, withe salt and pepper, add the green onions and half of the cilantro.In four medium pastry cutters, put a first lay of avocado, then mango, four shrimp and repeat it once, finish it with a last lay of mango and avocado.
- For the spicy cabbage saladMix the olive oil, the vinaigre,the ketchup and the chili paste, salt, pepper and mix it until you get a nice vinaigrette.In a bowl, put the cabbage and the vinaigrette and mix it.
- For the platingWith a spatula put a timbale on the side of the plate and on the other side put a nice bunch of cabbage salad, finish the decoration with the other half of the cilantro.
You could also use some yellow mango, it will be sweeter. You could also use bigger shrimp and grill it, instead of poching it.