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Avocado Ritz

BY Rudi Liebenberg

Retro Avocado Ritz taken to new and delicious heights

  • Makes : 6 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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100 g good quality mayonnaise

¼ C (60 ml) tomato sauce

¼ C (50 ml) crème fraîche

2 tsp (10 ml) brandy

1 tsp (5 ml) lemon juice

couple of drops Tabasco

couple of drops Worcestershire sauce

freshly ground black pepper, to taste

3 avocados, halved

juice of 1 lemon

salt, to taste

cayenne pepper, to taste (optional)

mixed lettuce, to serve

400g cooked prawns cut into bite size pieces (or cooked shrimps)

1 bunch flat-leaf parsley, finely chopped

2 Tbsp (30 ml) chopped chives

To make sauce, combine the mayonnaise, tomato sauce, crème fraîche, brandy, lemon juice, Tabasco and Worcestershire sauce. Season to taste.

Season prawns and combine with sauce.

Season avocado with salt, pepper and lemon

Traditional Plating

Shred lettuce very finely and place half avocado on top of lettuce. Fill the avocado with the prawn filling and a dollop of extra sauce on top

Sprinkle with parsley, chives and cayenne pepper (optional).

Modern Approach

Cut the avo’s in half, remove the skin and slice as thinly as possible, season with salt and black pepper and then fan into a round mould. Place the dressed prawns inside the ring of avo and top with a salad of fine greens. Finish with a pastry crisp on top.