A fresh tartare where melt-in-your-mouth avocado and tart strawberry mirror each other cube for cube, elevated by pickled red onion, pink peppercorns, and a crunch of puffed quinoa. An unexpected sweet and savory appetizer, with almost no cooking required.
Ingredients
- 2 pieces ripe avocado
- 250 g fresh strawberries
- 2 pieces lime
- 80 g pickled red onion
- 50 g quinoa
- 2 tbsp neutral oil
- 2 tbsp olive oil
- 1 bunch fresh basil
- 1 tsp pink peppercorns
- 1 pinch Espelette pepper
- to taste fine salt
Method
- Prepare the pickled red onions (see prepared component) if you are making them from scratch, ideally the day before or the morning of.
- Rinse the quinoa, boil it in water until the grains burst, drain it very thoroughly, and let it air-dry or dry it in a low oven.
- Heat the neutral oil in a small skillet and toast the dry quinoa over high heat until it pops, turns golden, and crisps up, then drain it on paper towels and salt it lightly.
- Wash and hull the strawberries, then cut them into small, even cubes.
- Halve the avocados, remove the pit, and dice the flesh into the exact same size cubes as the strawberries, dropping them directly into a mixing bowl.
- Immediately drizzle the avocado cubes with lime juice to prevent them from browning, and season with salt, Espelette pepper, and half of the crushed pink peppercorns.
- Add the strawberry cubes, thoroughly drained pickled red onions, and olive oil, then toss gently so you do not mash the avocados.
- Plate using a ring mold or spoon onto cold plates, scatter with puffed quinoa, chiffonade basil leaves, and the remaining crushed pink peppercorns, then serve immediately.
Nutrition
Per serving
- Energy
- 695.9 kcal
- Protein
- 5.6 g
- Carbohydrate
- 28.2 g
- Fat
- 61.81 g
- Fibre
- 11.92 g
- Calcium
- 98.11 mg
- Iron
- 2.14 mg
- Magnesium
- 107.98 mg