This shrimp tartare is packed full of refreshing Asian-inspired flavors, served with a quick homemade mango puree. It is topped with crunchy fried onion and cilantro. Enjoy this perfect combination of savory and sweet!
If you are looking for a tartare recipe with a unique twist, you are in the right place!
This shrimp tartar is light yet full of bold flavors, paired with a perfect amount of sweetness from the mango puree. It is a fancy quick appetizer that works for get-togethers or meals.
Despite its exotic flavors, the ingredients are quite simple and easily accessible at regular grocery stores. The use of round mold is totally optional, and you can work on the presentation however you want!
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What is tartare?
Tartare generally means fish or meat that has been chopped up and served without cooking. Traditionally, raw beef has been used for tartare recipes in French cuisine often with an egg yolk to be mixed into.
Nowadays, a wide range of ingredients are used for making tartare, including seafood and vegetables, raw or cooked.
How to serve this dish
While shrimp tartare is amazingly delicious on its own, you can also serve with some crackers on the side - I love to eat with rice crackers, mixed greens or even rice to make into a meal.
Ingredients for this recipe
- Mango - Fresh or frozen.
- Lemon juice - Fresh or bottled.
- Cooked shrimp - Make sure to thaw if you are using frozen cooked shrimp.
- Cilantro leaves
- Red onion
- Fish sauce
- Olive oil
- Salt and pepper to taste
- Fried onion
How to make shrimp tartare
1. Make the mango puree. Place the mango and 2 teaspoon lemon juice in a blender and process until smooth.
2. Prepare the shrimp. Pat dry the shrimp with paper towels. Then chop finely on a cutting board.
3. Season the shrimp. In a medium bowl, combine the shrimp, cilantro, red onion, fish sauce, olive oil, and 1 teaspoon lemon juice together. Adjust the flavor with salt and pepper.
4. Assemble. Spread the mango puree on a plate. Place a round mold in the middle of the puree and spoon in the shrimp mix. Pack tight, then release carefully.
5. Garnish. Top with fried onion chips and cilantro.
*See the recipe card below for detailed instructions.
Tip
If your mango puree is too thick, loosen by adding water 1 teaspoon at a time.
Frequently asked questions
A cookie cutter, a can with both ends open, or mold made with aluminum foil works.
You can also pack the shrimp tartare in a ramekin or small bowl and invert. Lining the bowl with cling wrap will make the releasing easier.
You can make the mango puree and shrimp tartare up to a day before and store separately in the fridge. Assemble and garnish upon serving.
Any leftover shrimp tartare can be covered tightly and stored in the fridge for up to one day.
More shrimp recipes...
Recipe
Shrimp Tartare with Mango Puree
Equipment
- 1 x 3.15 inch round mold - See notes below for substitution ideas
Ingredients
For mango puree
- 4 ounces diced mango frozen or fresh
- 2 teaspoons lemon juice
For shrimp tartare
- 6 ounces cooked shrimp thawed if using frozen type
- 1 tablespoon finely chopped cilantro leaves
- 1 tablespoon minced red onion
- 2 teaspoons fish sauce
- 2 teaspoons olive oil
- 1 teaspoon lemon juice
- Salt to taste
- Ground black pepper to taste
For toppings
- 2 tablespoons fried onion
- Cilantro leaves
Instructions
- To make the mango puree, place the mango and 2 teaspoon lemon juice in a blender and process until smooth.
- Pat dry the shrimp with paper towels. Then chop finely on a cutting board.
- In a medium bowl, combine the shrimp, cilantro, red onion, fish sauce, olive oil, and 1 teaspoon lemon juice together. Adjust the flavor with salt and pepper.
- Spread the mango puree thinly on a plate. Place a round mold in the middle of the puree and spoon in the shrimp mix. Pack tight, then release carefully.
- Top with fried onion chips and cilantro.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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