ingredients

2 mature but firm avocados
2 medium tomatoes
1/2 bunch of coriander
1 small red onion
1 lime
2 tbsp. to s. olive oil.

Equipment

board knife
strainer
bowl
4 small glasses

Steps

Avocado tartare

In advance: open the avocados in 2, remove the core, peel the halves, cut the flesh into cubes, mix it with the lemon juice. Finely chop the onion, mix it with 1 tbsp. to c. salt, let it bleed 5 min; rinse it in the strainer under cool water, dry it on a cloth. Cut the tomatoes in 2, remove the seeds, cut them in small dice.

To serve: mix in the bowl all vegetables (including lemon juice), coriander leaves, oil, salt. Spread in the glasses.

tips

Fill
Prick in Mexican corn chips. • Make this starter a dish: cut sea bream in small cubes, marinate in lime, mix with vegetables.

Salt
Onion disgorged with salt is more digestible. • Our opinion: prefer fine salt of Guérande, it does not add bitter taste.

To discover "Tartars & carpaccios".
This is the title of a nice book published in the collection Larousse Albums: there are 31 recipes to serve from the entry to dessert, the most classic to the most fanciful, multi-season, multi-perfume, multi-ethnic inspiration ... From Noëmie André, € 7.90.