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Carpaccio with avocado, macadamia and parmesan

A delicious and healthy cold starter


  • 200-240 grams of beef carpaccio (or 2 slices per person) 50 grams of sweet corn
  • 15 grams of red onion
  • ½ avocado
  • 1 handful of macadamia nuts @delalba
  • 40 grams of Parmesan cheese
  • Salt
  • extra virgin olive oil

Prepare sweet corn, it can be canned or frozen, drain it or thaw it beforehand. Peel the necessary onion and chop it in brunoise. Peel the avocado and cut it into small cubes. Chop the macadamia nuts and cut the Parmesan cheese into flakes.

Spread the Carpaccio slices directly on the plates. Make sure it is at room temperature to prepare it.

Mix the sweet corn, onion, avocado and walnuts, garnish with extra virgin olive oil and a pinch of salt. Spread this avocado, corn, and walnut salad over the slices of beef. Finally add the Parmesan cheese. Serve right away with some toast.