Red Shrimp Tartare in a Wild Arugula Coat
with a Strawberry Heart and Their Vinegar
Ingredients
Nudo & Crudo 2 packs
Red strawberries 100 g
Wild arugula 1 bunch
White wine vinegar to taste
Salt and pepper to taste
EVO oil to taste
Grain mustard to taste
Method
Thaw the Nudo & Crudo packs in cold water, lightly chop with a knife, and season with a little olive oil and salt. Place in a small bowl and chill in the fridge.
Cut half of the strawberries into very small cubes and season with white vinegar, chopped arugula, mustard, and oil according to your taste, without making it too acidic.
In a pitcher, blend the remaining strawberries with the same weight of white vinegar, creating a strawberry vinegar.
Form shrimp tartare balls in oiled hands and fill them with a little of the seasoned strawberry cubes, close well and roll the preparation in the chopped arugula.
Plating — Place the stuffed preparation on the plate and serve with strawberry vinegar and the remaining seasoned strawberry mixture.