Page 25 - Explore Magazine Winter 2016

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TASTE OF SHRIMP & AVOCADO TARTARE

Ingredients (serves five)
TRAVEL 10 cooked shrimp (five for garnish)
1 avocado
50g cherry tomatoes, quartered
1 grapefruit, cut into five segments
30g lime pulp
A dish fit for paradise.
Lemon vinaigrette
What kind of meals do you prepare when and Resorts in destinations as far-flung as 100ml olive oil
you live in one of the most beautiful places Berlin, Singapore, Dallas and Mexico City. 50ml lemon juice
on earth? For Edgar Kano, Executive Chef Salt & pepper
at the luxurious Four Seasons Resort Bora A graduate of the Culinary Institute of
Bora in Tahiti, it’s cuisine that reflects America, Chef Kano is an avid fisherman
the bountiful land and ocean that who makes every effort to spend his Pineapple vanilla reduction
surrounds him. downtime on the water – an easy goal in 1 litre fresh pineapple juice
Bora Bora.
Raised in Mexico City by Asian parents This dish – one of his signature fusions of 1 vanilla bean
who instilled in him a passion for food,
Chef Kano has since drawn inspiration influences and ingredients – is a favourite
with guests at the Resort.
from his career with Four Seasons Hotels
Method
Cut the avocado into small cubes. Peel and dice five
cooked shrimp and set aside.
Peel the grapefruit and cut into five segments. Cut
the cherry tomatoes into quarters.
Prepare the vinaigrette in a small bowl and add salt
and pepper to taste.
In a larger bowl, mix the avocado, cherry tomatoes,
lime pulp and diced shrimp. Season to taste with
lemon vinaigrette.
Prepare the pineapple juice and vanilla bean
reduction by bringing to the boil in a sauce pan and
then simmering for five minutes. Remove the vanilla
bean and continue to cook on a low heat until the
syrup is reduced by a fourth. Allow to cool. The
reduction can be made the day before.
To serve: Arrange the avocado, tomato and shrimp
mixture in the centre of each plate. Garnish the
plate with a grapefruit segment topped with a
shrimp. Add a trickle of pineapple and vanilla
reduction to decorate each plate.

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