Timbale of avocado and prawn with ginger and mustard

INGREDIENTS

• 100 gr of prawn tails cooked

• 1 tomato

• 1 medium onion

• 4 pickled gherkins (small)

• 1 bunch fresh coriander

• 1 bunch fresh parsley

• ginger (to taste)

• 1 avocado

• 1 lemon in juice

• 2 tablespoons Dijon mustard

• Salt

• ground black pepper

• extra virgin olive oil

PREPARATION

1. Reserve some cooked prawn tails to decorate the timbale and chop the
   remaining.
2. Cut the avocado into cubes and finely chop the pickles, the peeled tomato and the
   onion. Chop the parsley and cilantro.
3. To make the dressing mix a little oil with grated ginger to taste, the juice
   of a lemon and Dijon mustard. Salt and pepper to taste and emulsify to integrate well
   all flavors.
4. When all the ingredients are ready, go to assemble the timpani. So that
   To keep it simple, mix all the ingredients in a bowl except for the
   prawns reserved for garnish.
5. Mix the avocado, the chopped prawn tails, the tomato, the onion, the
   pickles, parsley and coriander. Stir well and also add the dressing of
   ginger and mustard. Stir again to distribute the dressing.
6. To prepare the timbale and shape it, you can take advantage of a round pasta cutter.
   Incorporate the mixture into the round mold and remove it when it is well
   integrated.
7. Decorate the timbale with the reserved shrimp tails, add a little more
   Dressed on top and just tapped with lemon zest.