Avocado, citrus and shrimp carpaccio

Recipe for: 4 people


800 g shrimps
1 orange
1 pink grapefruit
1 avocado
100 g strawberries
25 g Olitalia P.D.O. Riviera Ligure extra virgin olive oil
salt and pepper


Shuck the shrimps, pull out the intestinal tract and lay them out on two sheets of plastic wrap to squash and flatten them into a circle. Peel the avocado, remove the pit, blend and add salt and pepper. Peel the citrus fruits completely (including white filaments) and mix any juice with Olitalia P.D.O. Riviera Ligure extra virgin olive oil, salt and pepper. Place the shrimp carpaccio in the serving dish, pour the avocado purée and add the citrus slices, diced strawberries and finish off with oil and citrus juices.

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