Prawn Tartare with Caviar

Prawn tartare crowned with caviar, inspired by Felipe Okamoto’s photographed dish. Recipe developed by the Zagros kitchen.

Serves 4 as a small starter. Prep: 20 minutes.

Ingredients

• 240 g peeled, deveined prawns, supplied specifically for raw preparation, or fully cooked and chilled prawns
• 2 tsp mild extra virgin olive oil
• 1 tsp fresh lime juice, added just before serving
• Finely grated zest of ½ lime
• 1 tsp finely snipped chives
• Fine salt, only if needed
• 25–30 g Zagros Caviar
• Food-safe washed and dried leaves or small chilled plates
• Prepared seaweed salad and edible flowers, optional
• Crushed ice for a separate presentation tray, optional

Method

1. Chill the equipment. Place a mixing bowl and four serving plates in the refrigerator. Keep the prawns at 4°C or below until you begin. If using frozen prawns, thaw them covered in the refrigerator and follow the supplier’s preparation instructions.
2. Prepare the prawns. Remove any remaining shell and the digestive tract, then pat dry. With a clean sharp knife, cut into even 4–5 mm pieces. Keep the diced prawns covered and refrigerated.
3. Prepare the presentation. Put a clean food-safe leaf on each chilled plate, or use the plate directly. If presenting on crushed ice, place the food on a separate small food-safe dish above the ice so meltwater cannot touch the tartare.
4. Dress just before serving. Gently fold the prawns with the olive oil, lime zest and chives. Add the lime juice at the last moment. Taste and add only a little salt if necessary, allowing for the caviar.
5. Shape. Divide into four portions. Use a small presentation ring, approximately 6 cm wide, to shape each portion gently; lift off the ring without pressing the prawns tightly.
6. Garnish. Spoon 6–7 g chilled caviar onto each tartare. Add a small edible flower and a little prepared seaweed salad at the side if desired.
7. Serve. Serve immediately after dressing, while everything is cold. Do not hold assembled tartare at room temperature.

Zagros kitchen adaptation inspired by the photographed dish; not the chef’s original recipe.

Kitchen note: Raw shellfish carries a risk of foodborne illness; freezing and citrus do not make it risk-free. For a cooked alternative, cook the seafood until firm and opaque throughout (63°C at the centre), chill promptly, then dice and dress. Use the cooked version for pregnant guests, children, older adults and anyone with weakened immunity. Seafood preparation guidance.