Avocado ritz is delicious and an easy starter to make since avocados are plentiful throughout the summer. Although it is not the most economical starter with the price of avo’s being what it is, it is a South African favourite. The seafood salad can also be spooned onto a bed of lettuce.
Prep time 20 minutes plus cooling time for cooked fish
Cook time 10 minutes
3 firm ripe avocado’s
± 400 g boneless, skinless white fish
± 250 g cooked, peeled prawns or shrimps
1 x quantity Pink Seafood Sauce
fresh bread or crackers
- Place the fish into a dish, cover with cling wrap, leaving an air vent and microwave on HIGH for 6 – 8 minutes or until the fish becomes firm and cooked. Drain and cool and break up into chunks without flaking too finely.
- Combine the ingredients for the dressing, add to the fish together with the prawns or shrimps, toss all together lightly and refrigerate until ready to serve or up to two days.
- When ready to serve, halve the avocados, remove stones and place onto individual plates or a serving platter. Spoon the filling into the avocado halves and sprinkle with black pepper.
Servings 6 as a first course or 3 as a light meal
To ensure that the avocado halves will sit stable on the plates for serving, slice a small section off the bottom to create a flat surface.
Recipe by Carolié de Koster from the Art Of Cooking recipe book p. 54.