Peruvian Stuffed Avocados with smoked trout and hearts of palm
Peruvian Stuffed Avocados - simple and delicious, these avocados are stuffed with smoked trout, and hearts of palm, and are a great appetizer, or light main.
Ingredients
- 3 medium avocados
- 1 1/2 cup chopped smoked trout (substitute with hot smoked salmon)
- 1 1/2 cup chopped hearts of palm (may substitute with artichoke hearts)
- 6 Tbs mayonnaise
- 3 Tbs chopped red onions
- 1/2 cup cherry tomatoes
- 3 Tbs chopped parsley
- salt & pepper to taste
- 1 lime
- chopped chives for garnish
Instructions
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Remove the skin of the smoked trout, and finely chop.
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Drain the hearts of palm, and dice into small bits (1/4" or smaller)
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Chop the red onion, chives, parsley, and cherry tomatoes
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Mix the fish, hearts of palm, the onion, parsley and tomatoes with the mayonnaise, and season with salt & pepper to taste.
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Cut each avocado in half, and peel the skin off, leaving the flesh intact. Scoop some of the inside to make space for the filling (use a melon baller). Squeeze some lime juice in each half, and sprinkle with salt.
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Fill each avocado half with about 2 round tablespoons of the filling, and garnish with chopped chives, and/or more parsley.