Prawns with tiger’s milk of Payoya Goat’s Cheese by Pilu Cuenca

Ingredients

    • Payoya Goat’s Cheese
    • Prawns
    • Olive oil
    • Salt
    • Black pepper
    • Fish marmalade
    • Fish stock
    • Red onion
    • Ginger
    • Lemon
    • Lime
    • Garlic
    • Cilantro
    • Avocado

Preparation

  • Peel the raw prawns and remove the guts. Set aside.
  • In a bowl, prepare the basic leche de tigre by squeezing the juice of the lime and lemon. Add the finely chopped red onion and the grated Payoya Goat’s Cheese. Mix well until a homogeneous mixture is obtained.
  • Dip the raw prawns in the prepared leche de tigre and leave to marinate for a few minutes.

Finishing and presentation

  • Meanwhile, prepare the avocado cream by mashing the ripe avocado with a little oil, salt and pepper to taste.