Basque-style Stuffed Avocado

Ingredients

In this Basque adaptation, the traditional Palta reina is transformed into a Basque-style Stuffed Avocado by incorporating Basque spices, herbs, and flavors. The original Peruvian dish typically features a filling of chicken, mayonnaise, and other ingredients, while the Basque version replaces the chicken with seafood, such as shrimp and crab, and infuses the filling with Basque spices and herbs. This adaptation adds a unique twist to the dish, creating a fusion of Peruvian and Basque flavors. We alse have the original recipe for Palta reina, so you can check it out.

• 2 ripe avocados 2 ripe avocados
• 150g (5.3 oz) cooked shrimp, peeled and deveined 150g (5.3 oz) cooked shrimp, peeled and deveined
• 100g (3.5 oz) cooked crab meat 100g (3.5 oz) cooked crab meat
• 3 tablespoons mayonnaise 3 tablespoons mayonnaise
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard 1 teaspoon Dijon mustard
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder 1/4 teaspoon garlic powder
• 1/4 teaspoon dried oregano 1/4 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat: 22g (Saturated Fat: 3g)
• Carbohydrates: 9g (Sugars: 1g)
• Protein: 14g
• Fiber: 7g
• Salt: 0.8g

Preparation

1. 1.
   Cut the avocados in half lengthwise and remove the pits. Scoop out a small amount of flesh from each avocado half to create a hollow space for the filling.
2. 2.
   In a bowl, combine the cooked shrimp, crab meat, mayonnaise, lemon juice, Dijon mustard, paprika, cayenne pepper, garlic powder, dried oregano, salt, and pepper. Mix well until all the ingredients are evenly combined.
3. 3.
   Spoon the seafood filling into the hollowed-out avocado halves, dividing it equally among them.
4. 4.
   Garnish with fresh parsley and serve chilled.

Treat your ingredients with care...

• Shrimp — Ensure the shrimp is properly cooked and cooled before adding it to the filling. Overcooking can result in rubbery texture.
• Crab meat — Use fresh or canned crab meat. If using canned, drain it well before adding to the filling.

Tips & Tricks

• For an extra kick of flavor, add a dash of hot sauce or a sprinkle of smoked paprika to the filling.
• Serve the stuffed avocados on a bed of fresh greens or alongside a light salad for a complete meal.
• Adjust the spiciness of the filling by increasing or decreasing the amount of cayenne pepper according to your preference.
• Make sure the avocados are ripe but still firm to hold their shape when filled.
• To prevent the avocados from browning, drizzle them with a little lemon juice before filling.

Serving advice

Serve the Basque-style Stuffed Avocado as an appetizer or a light lunch. It pairs well with crusty bread or toasted baguette slices.

Presentation advice

Arrange the stuffed avocados on a platter and garnish with fresh parsley leaves for an elegant presentation. The vibrant colors of the dish will make it visually appealing.