Shrimp poke with mango, lime and black Venere rice

Ingredients

For 1 serving

• Black rice70 g
• Shrimp150 g
• Mango80 g
• Avocado40 g
• Cucumber60 g
• Red onion20 g
• Extra virgin olive oil8 g
• Lime1
• Cayenne pepperto taste
• Saltto taste

Contains: shellfish,

In season: June – September

Method

1. Rinse the black Venere rice, add it to a pan of boiling water and cook over medium heat for about 40 minutes, until the grains are tender but still firm; drain and spread it on a plate to cool.
2. Meanwhile peel the prawns, cut along the back and remove the black vein; rinse them and pat dry with kitchen paper.
3. Peel the mango and avocado and cut them into 1 cm cubes; wash the cucumber and cut it into cubes of the same size; slice the red onion thinly.
4. Wash the lime, grate the zest and squeeze the juice.
5. When the rice is almost done, heat a drizzle of the oil in a pan over high heat and sear the prawns for 2 minutes with a pinch of chilli powder, turning them halfway, until pink and opaque; salt them off the heat.
6. Dress the vegetables with the remaining oil, the lime juice and zest and a pinch of salt, then assemble the bowl with the rice at the bottom and the vegetables and prawns on top.