This avocado and tomato tartare recipe is undoubtedly original and very easy to make, your guests will be very surprised by the flavor explosion of such a simple but delicious starter.
The secret to do it is the cut of the tomato and avocado, as it must have total precision to get an excellent presentation when assembled. It can be done in layers that are very beautiful, or mixed, but that is up to personal taste.
INGREDIENTS
| Ripe tomatoes | 4 units |
| Small red onion | 1 unit |
| Ripe avocados | 2 units |
| Lemon | 1 unit |
| Fresh coriander | |
| Ceramic Beneolive extra virgin olive oil | |
| Red wine vinegar | |
| Balsamic vinegar of Modena to decorate, by Señorío de Jaime Rosell | |
| Salt and ground black pepper |
PREPARATION
Firstly we have to peel and cut the avocados into small cubes, and consequently we will sprinkle them with the lemon juice to prevent them from turning black.
Subsequently we will proceed to peel the onion and chop it very finely.
After that, we will extract the pulp and seeds from the tomato and cut them into small cubes (approximately half a centimeter) in a similar way to the ones we already cut from the avocado. Our suggestion is to place it in a colander releasing the water they contain, this way our tartar will be more firmly.
We wash the coriander that we will use to decorate and remove the stems and finely cut the leaves.
Then we will prepare a vinaigrette with three tablespoons of extra virgin olive oil, one of vinegar and a little salt and pepper.
After that we stir all the ingredients and we will mount the tartar in a round way and you can decorate with some coriander leaves and balsamic vinegar
And voila, you already have your avocado and tomato tartare that you can offer on any occasion and using quality ingredients like the ones we suggest, you will not disappoint anyone.
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