Learn a recipe for sea bass tartare with shrimp and mango – 07/25/2023 – Marcelo Katsuki

I received a recipe for Tartare of sea bass and pink shrimp with mango and herb coulis from Empório Vivenda, created by chef Vivian Araújo for Father’s Day, and I decided to share it with you. It seems very tasty, uses easy-to-find ingredients and has a presentation that will impress your guests at a special lunch.

Mango with shrimp is a combination that has always pleased me, from the days of the famous Jerimun with shrimp to the mango cream by chef César Santos, from Oficina do Sabor, in Olinda (PE). And this version by chef Vivi, which uses raw ingredients, is perfect to be served as a starter, especially in the company of crispy rice. Let’s go there?

Sea bass and pink shrimp tartare with mango, herb coulis and crispy of rice

Ingredients:
– 200g of cubed sea bass
– 150g gutted clean pink prawns, diced
– ½ Tommy mango, cut into small cubes
– ½ small diced red onion
– ½ green apple cut into small cubes
– Sicilian lemon to taste
– 1 tablespoon Dijon mustard
– fleur de sel to taste
– black pepper to taste
– olive oil to taste

Method of preparation:
In a bowl, mix the sea bass and shrimp.
Tempere with Sicilian lemon, olive oil and mustard.
Leave it in the fridge for 3 minutes.
Mix the mangoes with the onion and green apple.
Season with fleur de sel.

Assembly:
On a plate, place a rim and add the mixture of mango, apple and onion, cover with the sea bass and seasoned prawns and press down with a spoon. Remove the rim and decorate the dish with drops of herb coulis.

Herb Coulis:
– ½ cup. coriander leaf tea
– ½ cup. parsley leaf tea
– basil leaves to taste
– 80 ml of extra virgin olive oil
– Salt and pepper to taste
– heat a pan with water and add the herbs
– let it cook for 40 seconds
– drain and place in a bowl with water and ice to stop the cooking process
– beat the herbs in a mixer with the olive oil and season with salt and pepper

Crispy Rice:
– Sheets of Rice Paper
– Soy oil
– Leaves of nori (seaweed) chopped to taste
Cut the rice paper sheets into triangles, fry in hot oil until crispy
Finally, season with leaves of nori bites and serve as an accompaniment to the tartare.

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