Ingredients for 12 puffs:
3 ripe avocados
Juice from 2 lemons
6 drops of Tabasco (optional)
12 oz minced crab (fresh or canned)
3 Tablespoons mayonnaise
1/2 teaspoon paprika
10 oz pink shrimp, deveined
3 oz heavy cream
1 Tablespoon chopped chives
12 oz chunk natural tuna
4 tomatoes
1 cucumber
7 oz cubed feta cheese
1 Tablespoon chopped basil
1 Tablespoon red wine vinegar
3 Tablespoon olive oil
Salt and pepper (preferably from a mill for a more aromatic taste)
Directions:
Slice avocados in two and remove the meat with a spoon. Cut into cubes and sprinkle
with lemon juice to avoid blackening. Salt and pepper to taste, add the Tabasco if
you wish, then mash with a fork (or with a mixer.) Cover with clear wrap and place
in refrigerator.
Mix the crab, paprika and mayonnaise.
Lightly whip the heavy cream and mix in the chives. Salt and pepper to taste. Keep
in refrigerator while preparing the second “party nibble”.
Plunge the tomatoes for 10 seconds into boiling water. Peal them and cut in two to
take out the seeds. Cut into dice size pieces. Place in the refrigerator.
Peel the cucumbers, cut them in two to remove the seeds and cut into small dice size
pieces. Place them on a plate and sprinkle with salt. Cover with a clear plastic and
place in refrigerator for 30 minutes. Rinse and drain them.
Mix the tuna with one Tablespoon of mayonnaise.
Mix the vinegar, olive oil, lemon juice and basil. Salt and pepper and pour this
dressing onto the tomatoes and cucumbers separately.
In six small clear glasses (1/2 cup), place the crab preparation, a few shrimp,
the avocado cream and top with the chive and cream mixture.
In another six small glasses, place a layer of tuna, followed by feta cheese then
cucumber and finally tomato.
Accompanied by a glass of wine or champagne, these original “amuse-bouches” are quite
colorful and refined and will surely please your guests. They can also be served as
an appetizer and in that occurrence double the portions and the size of the glass.
Bon Appétit!
