Seafood Avocado Lunch

Seafood Avocado Lunch is a fresh, creamy and colourful dish that makes a lovely light lunch or starter. Ripe avocado halves are filled with a delicious seafood and mayonnaise mixture, then topped with diced tomato for a little sweetness and colour. It is simple to prepare, looks elegant on the plate and is perfect for serving to friends on a warm afternoon.

Avocado Seafood Lunch Recipe - TheRecipe.Website

Prep Time 15

Total Time 15

Servings People

Ingredients

Five Main Ingredients:

2 large ripe avocados
150 g prawns cooked peeled and ready to eat
100 g white crab meat cooked
3 tbsp mayonnaise
1 medium tomato ripe finely diced

Larder Ingredients:

Instructions

Prepare the avocados:

Cut each avocado in half lengthways and remove the stone carefully. Use a spoon to scoop out a little of the flesh, leaving enough around the edges to keep each half intact. Place the removed flesh in a mixing bowl and mash it lightly.
2 large ripe avocados

Prepare the seafood:

Chop the prawns into smaller pieces if they are large. Check the crab meat for any pieces of shell, then add it to the bowl with the avocado.
150 g prawns, 100 g white crab meat

Make the filling:

Add the mayonnaise and gently mix everything together. You want a creamy filling with plenty of texture rather than a completely smooth mixture.
3 tbsp mayonnaise

Season to taste:

Add the optional lemon juice, salt and black pepper. Stir gently, then taste the mixture. Add a little more lemon juice if you prefer a fresher, sharper flavour.
1 tsp lemon juice, 1 pinch salt, 1 pinch freshly ground black pepper

Fill the avocado halves:

Spoon the seafood mixture into the hollows of the four avocado halves. Divide the filling evenly so each portion looks generous.

Add the tomato topping:

Scatter the finely diced tomato over the seafood filling. The bright colour makes the finished dish look fresh and inviting.
1 medium tomato

Serve:

Arrange two avocado halves on each plate. Add a few salad leaves if desired and serve immediately.
salad leaves

Equipment

Notes

Tips: -

Choose ripe avocados: They should yield slightly when gently pressed but should not feel mushy.

- Keep the filling chunky: Larger pieces of seafood give the dish a more satisfying texture.

- Avoid excess mayonnaise: Start with the recommended amount and add more only if needed.

- Prepare just before serving: Avocado can discolour when exposed to air, so this dish is best enjoyed fresh.

- Try different seafood: Cooked crayfish, chopped cooked lobster or extra prawns work well in place of the crab meat.

Storage:

This dish is best served immediately after preparation. If necessary, cover any leftovers and refrigerate promptly, keeping them at 5°C or below. Eat within 24 hours, provided the seafood was fresh, properly chilled and handled safely. Do not leave the filled avocados at room temperature for more than two hours.

Serving Suggestion:

For a relaxed lunch with friends, serve the avocado halves with a crisp green salad, warm crusty bread and a chilled drink. It is a simple meal that looks special without keeping you in the kitchen all morning.

Nutrition