Avocado and Crawfish Appetizers – Eat With Your Eyes


Ingredients: 1 tomato,2 teaspoons sherry vinegar,1 teaspoon extra virgin olive oil,salt,1/2 cup cook and peeled crayfish tails,1 ripe avocado,1 teaspoon freshly chopped cilantro- optional

  1. Halve the tomato, scoop out and discard the seeds. Chop what is left and place in bowl with sherry vinegar, olive oil and salt. Gently whisk.
  2. Just before you are ready to serve, fold the crayfish bits into the tomato mixture.
  3. Halve the avocado, remove pit, scoop out some of the pulp and place spoons of the crayfish mixture inside.
  4. Serve some of the leftover avocado on the side.
  5. It can make a colorful and pretty presentation….


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