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Shrimp tartare on a bed of crushed avocados

Written by FDM

Mustapha Moussali, the chef at the George SteakHouse restaurant, Mazagan Beach & Golf Resort, offers us this lively succulent starter.


–  2 ripe avocados
–  4 squeezed limes
–  1 tablespoon of olive oil
–  1 finely chopped garlic clove
–  3 tablespoons of chopped cilantro
–  350 g of peeled shrimps
–  Salt
–  Freshly ground pepper
–  1 pinch of cayenne pepper


Peel the avocados cut them in half and remove the pit. Cut the flesh into cubes. Mix the diced avocado with lime juice, oil, salt and pepper, cilantro, cayenne pepper, garlic, and shrimp.
Refrigerate for an hour before serving this tartare in glasses.