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Surimi Stuffed Avocados with Smoked Paprika Aioli

Surimi Stuffed Avocados with Smoked Paprika Aioli
A refreshing, tasty way to eat surimi. Don't miss out on the rich, creamy smoked paprika aioli.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Servings: 2
  • Yield: 1 surimi salad


  • 1 large egg yolk
  • 1 tablespoon smoked sweet paprika
  • 2 tablespoons lemon juice
  • 1 teaspoon sherry vinegar
  • 1 clove garlic, peeled
  • Kosher salt
  • 2 cups canola oil
  • 2 Avocados
  • Salt
  • 4 ounces Surimi Flake Style
  • 1 chile pepper (fresno, serrano, jalapeno) sliced thin
  • 2 sprigs mint, leaves torn
  • 5-6 sprigs Cilantro, cut into bite sized pieces
Recipe courtesy of Chef Barton Seaver


  1. Step 1 Prepare Aioli

    Place the egg yolk, paprika, lemon juice, vinegar, garlic, and a healthy pinch of salt into a blender. Purée, making sure that the garlic is well incorporated. With the blender running on low speed, gradually add the oil in a steady stream. Do this very slowly at first to make sure that it is being incorporated. As the sauce begins to come together, you can gradually increase the flow of oil, but have patience; if you add it too quickly, the mayonnaise will break. If the sauce becomes too thick, you can add a few drops of cold water to thin it. Once all the oil is added, adjust the seasoning if necessary. Makes 2 ½ cups. Reserve 4 tablespoons.

    Store unused in refrigerator for 3-4 days.

  2. Step 2 Assemble Salad

    Cut avocados in half lengthwise. Remove pits and slice avocados in the skin. Lightly season with salt. Scoop to remove from skin, then place back in the skin. Place under broiler for 4 minutes. Mix 4 tablespoons aioli with surimi and sliced pepper. Divide surimi mixture among the cavities of each avocado half. Broil until just barely browned and warmed through, approximately 3 minutes.

  3. Step 3 Serve

    To serve, carefully scoop the avocado and surimi from skins and plate over herbs

Recipe courtesy of Chef Barton Seaver