Although a totally optional step, using a blow torch is easier than it might seem. Purchase one from a hardware store, rather than the small torches sold at kitchen supply stores. It’s a great tool to have in the kitchen, used for applications like this or toasting the tops of caramelized desserts like crème brûlée or meringue.
Ingredients
- Half avocado
- 2 ounces diced California spot prawns
- ½ teaspoon finely diced Fresno chilies
- 1 tablespoon finely diced fennel
- Extra virgin olive oil
- Freshly squeezed lemon juice
- ⅛ teaspoon chopped tarragon
- ¼ teaspoon chopped chives
- Kosher salt
- Thinly sliced fennel, preferably on a mandoline
- Lemon zest
- Fennel fronds, for garnish
Method
- Set the avocado, cut side down on a small baking sheet. Using a blow torch blacken the exterior by moving it evenly across the surface.
- Combine the spot prawns, Fresno chilies, and fennel in a small bowl. Stir in 1 teaspoon of olive oil and ¼ teaspoon lemon juice, followed by the tarragon and chives. Season with a generous pinch of salt and stir again.
- Cut a small slice from the base of the avocado so the avocado half will sit flat on the plate. Turn the avocado cut side up and position on one side of a plate, drizzle with olive oil and lemon juice, and fill the cavity with the spot prawn tartare. Arrange a fennel slice on one side, dust with lemon zest, top with fennel fronds, and serve.
This dish is inspired by a classic avocado with prawn salad served in an avocado half. My interpretation, which is fully edible, showcases California local ingredients, including spot prawns, in a creative, raw preparation. We remove the skin from the avocado, then burn the outside with a torch so it still has the appearance of having its peel. Since avocados do not have a lot of sugar there is no burnt taste.