Shrimp and Avocado Carpaccio

Shrimp and Avocado Carpaccio

A refreshing shrimp and avocado carpaccio. The soy sauce and wasabi sauce goes really well with both ingredients.

Ingredients: 2 servings

8 plus
For the Wasabi and Lemon Sauce:
★Soy sauce
1 1/2 tablespoons
★Lemon juice
1 1/2 tablespoons
★Olive oil
1 tablespoon
1 teaspoon
★Grated wasabi from a tube
3 cm worth


1. Thinly slice the onion. Set aside for 10 minutes to reduce bitterness. You can use the raw shrimp as they are, or boil them if you're allergic like me.
2. Put small slits into the back of the shrimp. Open them up, hold them with the back of your knife, and stretch until it pops. Doing this will make even the small and curled shrimps look bigger.
3. Slice the avocado into the same number as the shrimp. Combine the ★ ingredients to make the wasabi and lemon sauce.
4. Arrange by alternating the avocados and shrimp, like the petals of a flower. Top the onions on the center, and serve with sauce.

Story Behind this Recipe

I wanted to eat a simple and posh carpaccio with shrimp. The tartness of the lemon makes the sauce refreshing, and it will certainly please your guests.