Shrimp Carpaccio

Difficulty: ★☆☆


  • 1 lb Shrimp.
  • 1 Red onion.
  • 2 Limes.
  • Salt.
  • ⅛ Cup mild olive oil (0.4°).
  • 3 Cilantro sprigs, or parsley to taste.
  • Sea salt flakes.

Category: Appetizers


Peel shrimp and devein with the help of a stick. Cut in half lengthwise. Chop red onion in very fine brunoise. Place cilantro and olive oil in a Magefesa blender and process until fully blended. Pass through a sieve and reserve. Brush a sheet of plastic wrap with a little olive oil and arrange shrimp one at a time, to cover the whole surface. Cover with a second greased sheet of plastic wrap.
Place shrimp on a cutting board and beat gently with a meat tenderizer until you get a thin layer of shrimp meat. Remove the top layer of plastic wrap. Turn around on a serving platter and remove the second sheet of plastic wrap. Season with the lime juice, salt flakes and parsley or cilantro oil. Marinate for a few minutes so that the citric acid in limes cooks shrimp slightly. Serve along with finely chopped onion.