A refreshing interpretation of classic seafood tartare, this Centollo Tartar celebrates the delicate sweetness of premium spider crab with vibrant tropical flavors. Creamy avocado and ripe mango bring freshness and natural richness, while chives, citrus, and extra virgin olive oil create a light, elegant finish. Perfect as an appetizer or sophisticated tapa, this dish is simple to prepare yet beautifully refined.
To recreate this dish, a handful of fresh ingredients come together to highlight the natural flavor of premium spider crab.
INGREDIENTS
- 1 tin Espinaler Spider Crab, drained
- ½ ripe avocado, diced
- ½ ripe mango, diced
- 1 tablespoon finely chopped chives
- Juice of ½ lime or lemon
- 1 tablespoon Bargalló Extra Virgin Olive Oil
- A pinch of salt
- Freshly ground black pepper
INSTRUCTIONS
- Drain the Espinaler Spider Crab thoroughly and place it in a mixing bowl.
- Dice the avocado and mango into small cubes (brunoise).
- Add the avocado, mango, and chopped chives to the crab and gently combine.
- Dress with lime (or lemon) juice and Bargalló Extra Virgin Olive Oil. Season with salt and freshly ground black pepper.
- Lightly toss until everything is evenly coated.
- Plate using a serving ring for a refined presentation and garnish with sprouts. Optionally finish with a few drops of wasabi mayonnaise or serve alongside toasted crusty bread.
