Large red prawn and caviar carpaccio

Recipe for large red prawn and caviar carpaccio | Diego Gallegos


  • 200 g large red prawns
  • 15 g Riofrío caviar
  • 2 ml olive oil
  • 1 g Alma de caviar
  • Fresh sprouts

How to make it:

  1. Peel and devein the prawns.
  2. Place the prawns on cling film and smash them flat until obtaining a thin layer.
  3. Cut the smashed prawns using a round cutter and place on the freezer, so they keep the shape.
  4. Serve on a plate with a little olive oil and the caviar on top.
  5. Sprinkle with Alma de caviar and fresh sprouts.