Description

This refreshing Prawn & Avocado Escabèche is a vibrant, tangy seafood salad featuring succulent prawns combined with creamy avocado, spicy chili, and zesty lime juice. Perfect for a light lunch or appetizer, it pairs beautifully with crisp iceberg lettuce leaves and crunchy poppadums for a delightful textural contrast.

Ingredients

Scale

Escabèche Sauce

Juice of 3 limes
5 spring onions, thinly sliced
1 tbsp tomato paste
Large pinch dried oregano
300g ripe tomatoes (cherry or plum), finely chopped
1 green chilli, seeded and finely chopped
Salt and freshly ground black pepper, to taste

Main Ingredients

400g bag large frozen cooked, peeled prawns
2 ripe avocados
3 tbsp chopped coriander (cilantro)
Iceberg lettuce leaves, to serve
Ready-cooked poppadums, to serve

Instructions

Prepare the Escabèche Sauce: In a non-metallic bowl, combine the lime juice, thinly sliced spring onions, tomato paste, dried oregano, finely chopped tomatoes, and seeded green chilli. Mix thoroughly, season with salt and freshly ground black pepper to taste, then cover the bowl with cling film. Refrigerate this mixture for up to 3 days to allow the flavors to meld.
Defrost and Prepare Prawns: Defrost the frozen cooked, peeled prawns by leaving them in the refrigerator or placing them in cold water. Once thawed, pat them dry gently with kitchen paper to remove excess moisture.
Add Avocados and Coriander: Just before serving, peel and cube the ripe avocados. Add the cubed avocado, prepared prawns, and chopped coriander to the escabèche sauce. Mix gently but thoroughly to combine all the ingredients well. This step can be done up to 3 hours ahead to maintain freshness.
Serve the Dish: Carefully separate the iceberg lettuce leaves and arrange them on a serving platter, forming natural cups. Spoon the prawn and avocado escabèche mixture into each lettuce leaf. Serve immediately alongside ready-cooked poppadums for a delightful crunchy accompaniment.

Notes

Using a non-metallic bowl for the escabèche sauce prevents any metallic taste from developing due to the acidity of lime juice.
The escabèche sauce can be prepared in advance and kept refrigerated for up to 3 days for convenience and flavor development.
Ensure avocados are ripe but firm to hold their shape when cubed.
Prawns should be thawed gently to maintain texture and avoid becoming rubbery.
This dish is best served fresh to enjoy the contrasting textures and flavors of creamy avocado, tangy sauce, and crunchy poppadums.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Mediterranean

Keywords: prawn avocado salad, escabèche recipe, no-cook seafood dish, lime juice dressing, healthy seafood salad