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TASTE OF SHRIMP & AVOCADO TARTARE
TRAVEL
Ingredients (serves five)
A dish fit for paradise. 10 cooked shrimp (five for garnish)
1 avocado
What kind of meals do you prepare when and Resorts in destinations as far-flung as 50g cherry tomatoes, quartered
you live in one of the most beautiful places Berlin, Singapore, Dallas and Mexico City. 1 grapefruit, cut into five segments
on earth? For Edgar Kano, Executive Chef A graduate of the Culinary Institute of 30g lime pulp
at the luxurious Four Seasons Resort Bora America, Chef Kano is an avid fisherman
Bora in Tahiti, it’s cuisine that reflects who makes every effort to spend his Lemon vinaigrette
the bountiful land and ocean that downtime on the water – an easy goal in 100ml olive oil
surrounds him. Bora Bora. 50ml lemon juice
Raised in Mexico City by Asian parents This dish – one of his signature fusions of Salt & pepper
who instilled in him a passion for food, influences and ingredients – is a favourite
Chef Kano has since drawn inspiration with guests at the Resort. Pineapple vanilla reduction
from his career with Four Seasons Hotels 1 litre fresh pineapple juice
1 vanilla bean
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.
HELLOWORLD : EXPLORE : WINTER EDITION
