Wine Pairing - CASILLERO DEL DIABLO Sauvignon Blanc &

Shrimp Tartare

Back Back

INGREDIENTS

400 g shrimp, cooked
1 avocado
200 cc balsamic vinegar
100 g sugar
30 cc olive oil
30 cc lemon juice
30 cc cucumber juice
30 g grated ginger
Salt, pepper

PREPARATION

Image Shrimp Tartare

Reduce the balsamic vinegar with the sugar until it thickens to a sauce.

Chop the shrimp and mix with olive oil, lemon juice, cucumber juice, grated ginger, and salt and pepper to taste.

Adjust seasonings and serve in a bowl or mold over diced avocado. Pass the balsamic dressing and toast points.

BACK TO TOP BACK TO TOP Back Back
View all recipes

MORE RECIPES

Rib-Eye Steak with Gruyere
Rib-Eye Steak with Gruyere + CASILLERO DEL DIABLO
Cabernet Sauvignon
Mushroom Risotto
Mushroom Risotto + CASILLERO DEL DIABLO
Rosé
Shrimp Tartare
Shrimp Tartare + CASILLERO DEL DIABLO
Sauvignon Blanc
+ CLOSE