Biltong, avocado and orange tartare

November 11, 2010 (Last Updated: January 11, 2019)
Biltong, avocado and orange tartare recipe

To drink: Pinotage has a natural affinity for biltong. Try Beyerskloof, Kanonkop, Kaapzicht or L’Avenir. A shiraz blend such as La Motte, Fairview, Badenhorst or Rust en Vrede will also work well with this dish. 

Biltong, avocado and orange tartare

Serves: 4
Cooking Time: 40 mins


  • 250ml (1 cup) biltong, sliced
  • 2 avocados, diced
  • 1 orange, segmented and diced
  • 45ml (3 tbsp) spring onions, chopped
  • 30ml (2 tbsp) wholegrain mustard
  • 30ml (2 tbsp) orange juice
  • 4 slices ciabatta, toasted
  • 2 avocados, halved, skins on
  • fresh celery shavings, to serve



For the tartare, gently toss together all the ingredients and chill in the refrigerator for 30 minutes.


To serve, place a slice of toast and half an avocado on each plate. Top with the tartare and the celery shavings.


Cook's tip: For extra zing, add some dried chilli flakes.


Send this to a friend