Seafood platter with prosciutto crudo and vegetables

Seafood platter with prosciutto crudo and vegetables

  • 15 min
  • 4 people
  • Easy
Recipe by

Federico Quaglia


  • 320 gr prosciutto crudo
  • 8 shrimp tails
  • 8 striped prawns
  • 4 langoustines
  • 1 red Tropea onion
  • 4 baby carrots
  • 12 red and yellow cherry tomatoes
  • 4 celery ribs
  • EVO oil, salt, white wine vinegar and pepper


A simplified, lighter version of a classic Italian appetizer.

Wash and cut the vegetables in pieces as desired, then blanch in water with a bit of vinegar or lemon juice. Cook the shellfish in salted boiling water for 2-3 minutes (depending on the size of the shellfish).

Add the vegetables to the shellfish while they're still warm and dress to taste with salt, pepper, extra virgin olive oil and a dash of white wine vinegar.

If desired, you can also add a bit of lemon zest and juice and half a teaspoon of chopped Italian parsley.

Arrange the prosciutto crudo and the marinated vegetables on a serving platter, then finish with the shellfish.

Buon appetito ;-)

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