RECIPE · SHRIMP · STARTER

Bavarian Shrimp Tartare
on a Cucumber Bed

This fresh, light dish is quick to prepare thanks to the ready-to-cook shrimp tartare and is ideal as a starter. The subtle acidity of the balsamic vinegar and lime gives the shrimp a tender consistency, while the avocado and mayonnaise cream adds a creamy texture. Sliced cucumber and red cress provide freshness and a crunchy contrast.

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Superior Taste Award 2026

  • Serves 2

  • Difficulty: Easy

  • Prep 25 min

  • Cured in Balsamic

  • Lime · Avocado · Cress

Ingredients:

  • 100 g Bavarian shrimp tartare (ready to cook)
  • ½ shallot
  • 2 tbsp white balsamic vinegar
  • Zest of half a lime
  • ½ ripe avocado
  • 1 tbsp mayonnaise
  • Salt and pepper
  • ½ small cucumber
  • Red or green cress for garnishing

How to cook it:

  1. Cut half the cucumber into very fine, even slices (ideally using a vegetable slicer). Arrange the cucumber slices in a fan shape or slightly overlapping on two plates, so that they form a nice base for the tartare.

  2. Finely dice half a shallot. Place the shrimp tartare in a bowl and add the finely diced shallot. Mix in 2 tbsp white balsamic vinegar and the zest of half a lime. Stir well to ensure the flavors are evenly distributed.

  3. Season to taste with salt and freshly ground pepper and leave to rest in the fridge for about 5 minutes so that the tartare 'sets' slightly due to the acidity.

  4. Peel half the avocado and mash it with a fork until smooth. Add 1 tbsp mayonnaise and mix both together well until you have a smooth cream. Season to taste with a little salt and pepper.

  5. First, spread the avocado and mayonnaise cream onto the prepared cucumber slices, then arrange the shrimp tartare on top in an attractive shape using a ring mold or a tablespoon.

  6. Garnish the tartare with small dabs of the avocado and mayonnaise mixture. Finally, arrange the red cress decoratively on and around the tartare.