During this time of year whenever I see an avocado I always have the same craving: it goes back to the day when my mum used to do something fantastic with avocado flesh, prawns, who knows what else because there really weren’t that many ingredients and presented it in the shells of the avocado. It was simply delicious. I have been finding myself googling for such recipes in an attempt to recreate what she used to do and instead have ended up giving up and using what I had at home and needed using, 4 ingredients: avocado, sushimi, coriander and lime.
This is the kind of “cooking” that I used to do when husband met me, he claims it isn’t cooking. I don’t know, it kind of qualifies, no?
Avocado and surimi cups (recipe)
– 1 large avocado
– 4 seafood / surimi sticks (2 per avocado half)
– Half a lime
– Fresh coriander
Scoop the avocado flesh onto a board or plate, chop (but do not mash), slice and then quickly do a chopping action over the sushimi so that it shreds a bit and then start mixing it with the avocado flesh, adding squeezes of the lime as you go. Chop and add the coriander, mix well with a gentle chopping action. Scoop the mix back into the avocado shells and serve with Spanish flair!
It works really well, other ingredients I would try adding to this base, in no particular order, are: chopped feta cheese, boiled egg, chopped spring onion, a couple of drops of tabasco
¡A la mesa!