Nordic Shrimp Tartare with Pomegranate

It’s funny… sometimes the simplest combinations sort of stop you in your tracks. Like this Nordic shrimp tartare with pomegranate. The first time I made it, I was standing barefoot in my kitchen – still half-damp from the rain that had caught me earlier – and I tossed it together with nothing fancy in mind. But then I tasted it… silky shrimp, the bright spark of citrus, little bursts of sweetness from the pomegranate that almost pop before you notice. It’s cold, clean, quietly luxurious. More of a whisper than a shout.

Why You’ll Crave It

• Brings together creamy, briny, citrusy, and sweet in one clean bite
• Requires no stove, no fancy tricks – just good ingredients and care
• Looks beautiful on a plate (and secretly takes less than 20 minutes)
• Bright and refreshing when you’re craving something light but satisfying
• Equally at home at a dinner party or solo lunch by a sunny window

The first time I made this, it was supposed to be an appetizer… but I stood at the counter and ate almost all of it straight from the bowl.

What You’ll Need

• 200g Nordic shrimp: small, sweet shrimp – cooked, peeled, and thoroughly chilled
• 1 ripe avocado: diced into small cubes, just firm enough to hold its shape
• 100g pomegranate seeds: little jewels of tartness – fresh is best, not from a jar
• 1 tbsp finely chopped red onion: sharp but in a good way – it adds that needed bite
• 1 tbsp fresh lime juice: squeezed just before using, brightens absolutely everything
• 1 tbsp olive oil: a smooth, fruity one if you’ve got it
• Salt and pepper: to taste, but go gently – shrimp can be delicate
• Fresh herbs: parsley or cilantro, chopped loosely for garnish and aroma

Easy How-To

Prep the shrimp (and everything else)

If your shrimp are straight from the fridge, great – but pat them dry to get rid of any extra water. Chop them somewhat finely… small enough for a tartare texture, but not so fine they disappear. Dice the avocado and red onion too while you’re at it, and set aside your pomegranate seeds (I usually end up tasting a few… they’re hard to resist).

Mix things gently

In a medium bowl, toss the shrimp with the chopped onion, avocado, and pomegranate seeds. Go slow – it’s not a salad where you want aggressive mixing. Add the lime juice, olive oil, a pinch of salt, a twist of pepper. Stir just so everything’s kissed by the dressing, and stop. Taste. Adjust.

Chill and let it rest

Cover the bowl and let it sit in the fridge for about 10, maybe 15 minutes. That brief pause works like magic – the flavors find each other, the lime mellows the onion a little, and everything just… becomes.

Time to plate (yes, you can)

If you have a ring mold, this is its moment. Spoon the tartare into it on a plate, press gently, and lift slowly – you’ll get a lovely round just like those polished restaurant starters. Garnish with a few herbs on top, maybe a few stray pomegranate jewels around… it’s your call.

Good to Know

• Use super cold shrimp – I once rushed it and well, the result was… mushier than ideal
• To release pomegranate seeds, cut it in half and spank it over a bowl with a wooden spoon (odd but effective)
• If your avocado is too soft, it’ll smear into the mix instead of shining on its own – firm-ripe is best

Serving Ideas

• On crisp rye crackers or toasted sourdough slices – gives it a gentle crunch contrast
• As a starter next to a chilled glass of dry white wine (Albariño is beautiful for this)
• Scooped into butter lettuce leaves for something crisp, light, and handheld

Top Tricks

• Don’t skip the chill time – even 10 minutes makes it taste like something far fancier
• Adding the avocado last, after mixing everything else, helps keep it pristine and not mushy

Frequently Asked Questions

Can I use frozen shrimp for this recipe?

Yes, but be careful. Fully thaw them in the fridge, drain well, and dry them thoroughly before chopping – excess water can ruin the texture.

What can I use instead of pomegranate seeds?

Diced green apple or mango can work nicely – they each bring their own kind of sweetness and crunch. But pomegranate does have that special sparkle, if you can find it.

How long can I store this?

Ideally, eat it fresh. If you must hold it, cover it tightly and pop it in the fridge for no more than 4 hours. Beyond that, the shrimp and avocado start to lose their charm.

Is this safe to serve raw?

The shrimp here are cooked (just chilled afterward), so no worries there. But always use very fresh ingredients, especially when serving cold.

Can I make this without onion?

Yes! If onions aren’t your thing, try a tiny bit of finely grated garlic or a spoon of capers for a different kind of zing.