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Red prawn tartare with celery and green apple

Red prawn tartare with celery and green apple

Red prawn tartare with celery and green apple

  • Difficulty: Average 
  • Time: 20 min of preparation 
  • Type of Cooking: -
  • Doses for: 4 people


  • 5 red prawns a celery stick
  • 1/2 green apple (granny smith)
  • 1 lime
  • olive oil
  • salt ground
  • black pepper


A not very cheap recipe, however, provided you choose absolutely fresh red prawns, delicious for the contrasts between the soft and sweetish crustacean, the crunchiness of celery, the acidity of the green apple and lime. As an alternative to red prawns, prawns or scallops can be used, always taking care of their freshness as they should be eaten raw, or even leftover lobster already cooked. The same recipe can also be used as an appetizer.


  1. Clean the prawns, also removing the back intestine, then roughly chop them with a knife. Wash the apple.
  2. Leave the peel, remove the core and cut it first in half and then into small cubes.
  3. Dice also the celery and finely chop some of the tenderest leaves. Mix the chopped prawns in a bowl together with the diced apples and celery, season with the juice of half a lime, two tablespoons of olive oil, and add a generous amount of ground pepper.
  4. Mix carefully and leave to rest in the cool for about ten minutes.
  5. Then distribute the tartare in the appetizer spoons and add a few flakes of salt. Serve immediately.

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