Deconstructed avocado Ritz with ruby grapefruit

This stylish take on a 1970s classic dish of avocado combined with shrimp in a
Marie Rose sauce is easy to assemble, full of flavour and looks fabulous on the
plate!

Servings: 4

Author:

Course:

Appetizer

Cuisine:

South African

Keywords:

Gluten-Free avocado pescatarian

Instructions

1 Carefully peel the grapefruit, removing as much of the white pith from the
segments as possible. Separate the segments, then either peel or carefully cut
away the membrane from each segment until you have at least 8 peeled segments.
Set aside.
2 Next, make the sauce. Place the mayonnaise, tomato sauce, cayenne pepper,
Tabasco sauce and Worcestershire sauce in a large bowl and mix or whisk until
well combined and you have a smooth pink sauce. Add the brandy and lemon juice
and mix again. Check for seasoning and add salt, pepper and more lemon juice as
desired.
3 Drain the shrimps and add them to the sauce. Mix well until the shrimps are all
coated.
4 Slice the avocados in half and remove the stones. Sprinkle the flesh with a
little lemon juice. Place each half cut side down on a chopping board and
carefully peel the skin off the flesh. Once all the skin is off, use a sharp
knife to slice into thin slices lengthways, leaving a small section of each
slice attached at the pointed end so that you can fan the slices out later.
5 Place 3 baby gem leaves on each of the four plates. Divide the shrimp mix into
four and scoop a quarter onto the lettuce leaves on each plate, garnishing with
the chopped chives and a little cayenne pepper. Place one half avocado on each
plate, cut side down, and fan the slices out slightly. Garnish with a little
cayenne pepper. Finally, add two grapefruit segments to each plate and serve
immediately.

Deconstructed avocado Ritz with ruby grapefruit

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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