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Avocado tartare with shrimp and arugula

Avocado tartare with shrimp and arugula

Appetizers

An avocado tartare marinated in lemon juice, chives, and ginger, served on rocket lettuce and topped with shrimp. A fresh and elegant starter.

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Recipe from NikiWiki, Jozeil, CTHOE and 1 other contributors, adapted by Recette de cuisine ·

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An avocado tartare served as an appetizer, with a lemon and ginger marinade.

Ingredients and directions

  • Prep time20 min
  • Cook time—
  • Resting20 min
  • Total40 min
  • DifficultyEasy
  • CostModerate
  • Cooking methodNo-cook preparation
  • Estimated cost$16.62 $4.16 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 14, 2026.

Ingredients

4 people
  • $11.96
  • $1.00
  • $0.21
  • $0.48
  • $0.05
  • $0.32
  • $0.07
  • $0.50
  • $1.73
  • $0.27
  • $0.03

Prices from US supermarkets for 7 of 11 ingredients; Belgian prices for the rest.

Directions

  1. Wash the chives and chop them into thin slices. ≈ 8 min
  2. Squeeze the lemon. ≈ 3 min
  3. Wash the rocket thoroughly and dry it using a salad spinner. ≈ 2 min
  4. Remove the shrimp tails from the brine, then allow them to drain thoroughly. ≈ 2 min
  5. Peel the avocados, cut them in half, and remove the pits. ≈ 8 min
  6. Cut the meat into very small, diced pieces. ≈ 8 min
  7. Combine the lemon juice, olive oil, chives, and freshly grated ginger. ≈ 4 min
  8. Gently incorporate this avocado dice marinade, then season the tartare with salt and pepper.
  9. Cover with cling film and let it marinate in the refrigerator for 20 minutes.
  10. In the meantime, prepare the dressing for the salad. ≈ 3 min
  11. Mix the oil with the balsamic vinegar. ≈ 4 min
  12. Adjust the seasoning of the vinaigrette with salt and pepper. ≈ 2 min
  13. Place some rocket leaves on chilled plates and drizzle with vinaigrette. ≈ 3 min
  14. Divide the avocado tartare evenly among four dessert plates and gently press it down. ≈ 3 min
  15. Place a portion of tartar on each rocket leaf. ≈ 3 min
  16. Garnish the avocado halves with the shrimp tails. ≈ 10 min
  17. Garnish with chives and decorate with the remaining rocket. Serve as an appetizer. ≈ 2 min

The bill

Avocado tartare with shrimp and arugula

  • 4 avocados$11.96
  • 3 tablespoons of fresh chives$1.00
  • 6 tablespoons of lemon juice$0.21
  • 3 tablespoons of extra virgin olive oil$0.48
  • 1 teaspoon of freshly grated ginger$0.05
  • 2 tablespoons of extra virgin olive oil (for the dressing)$0.32
  • 1 tablespoon of aged balsamic vinegar$0.07
  • 1 to 2 tablespoons of chives (for garnish)$0.50
  • 150 g of fresh rocket$1.73
  • Freshly ground pepper$0.27
  • salt$0.03

Total$16.62

that's $4.16 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 4 avocados
  • 3 tablespoons of fresh chives
  • 6 tablespoons of lemon juice
  • 3 tablespoons of extra virgin olive oil
  • 1 teaspoon of freshly grated ginger
  • 2 tablespoons of extra virgin olive oil (for the dressing)
  • 1 tablespoon of aged balsamic vinegar
  • 3 tablespoons of drained shrimp tails
  • 1 to 2 tablespoons of chives (for garnish)
  • 150 g of fresh rocket
  • Freshly ground pepper
  • salt

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