Avocado Tartare Recipe

Prepare produce

Halve and pit the avocados, then scoop the flesh into a medium mixing bowl. Finely dice the red onion and halve or quarter the cherry tomatoes depending on size. Roughly chop the cilantro (or parsley). Rinse the capers and chop them roughly.

Dice the avocado

Using a sharp knife, gently dice the avocado in the bowl into approximately 1/4-inch pieces. Do not mash; keep the pieces distinct for a tartare texture.

Make the dressing

In a small bowl or jar, whisk together the extra-virgin olive oil, fresh lime juice, Dijon mustard, white balsamic (or sherry) vinegar, sea salt and freshly ground black pepper until emulsified and slightly thickened.

Combine ingredients

Add the diced red onion, cherry tomatoes, chopped cilantro, chopped capers to the bowl with the avocado. Pour the dressing over the mixture and gently fold with a rubber spatula or spoon until ingredients are evenly coated. Taste and adjust seasoning, adding up to an additional 1/4 tsp salt or more lime juice if desired.

Plate the tartare

For a neat presentation, place a round cookie cutter or food ring (about 2.5–3 inches) on each serving plate and spoon the avocado mixture into the ring, pressing gently to compact but not mash. Lift the ring straight up to release. Alternatively, mound the tartare in the center of plates with spoons.

Garnish and serve

Sprinkle a light dusting of smoked paprika over each tartare (optional), top with microgreens or finely chopped chives, and drizzle a few drops of extra-virgin olive oil if desired. Serve immediately with toasted baguette slices or crackers on the side.

Timing & make-ahead note

Avocado tartare is best served immediately. If you must prepare slightly ahead (up to 30 minutes), keep the avocado flesh whole and toss with dressing and other ingredients just before serving to minimize browning. Store unused avocado tightly covered with plastic pressed directly onto the surface and refrigerated.