Shrimp carpaccio by Magefesa USA

Magefesa_Shrimp carpaccio


  • 1 Lb Shrimp.
  • 1 Red onion.
  • 2 Limes.
  • Salt.
  • 1/8 Cup mild olive oil (0.4°).
  • 3 Cilantro sprigs, or parsley to taste.
  • Sea salt flakes.


Peel shrimp and devein with the help of a stick. Cut in half lengthwise.
Chop red onion in very fine Brunoise.
Place cilantro and olive oil in a Protech Magefesa blender and process until fully blended. Pass through a sieve and reserve.
Brush a sheet of plastic wrap with a little olive oil and arrange shrimp one at a time, to cover the whole surface. Cover with a second greased sheet of plastic wrap.
Place shrimp on a cutting board and beat gently with a meat tenderizer until you get a thin layer of shrimp meat.
Remove the top layer of plastic wrap. Turn around on a serving platter and remove the second sheet of plastic wrap.
Season with the lime juice, salt flakes and parsley or cilantro oil. Marinate for a few minutes so that the citric acid in limes cooks shrimp slightly.
Serve along with finely chopped onion.

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