Avocado Recipes Around the World

Everyone enjoys guacamole, but the nutritious avocado is not only used to make this dip. Different parts of the world have their version of a dish made from or with avocados. If you’re interested and would love to learn new recipes, please scroll through this collated list of avocado recipes.

Avocado Ritz (South Africa)

The Avocado Ritz is an iconic dish in South Africa. It doesn’t involve crackers, but it is a seafood starter (shrimp) presented on top of half an avocado. And, it is easy to do a recipe with easy-to-find ingredients. To make your very own Avocado Ritz, you may follow the recipe below.

Avocado Ritz
Image from LottaMadness

South African Avocado Ritz

Recipe from LottaMadness


  • 2 cups pre-cooked shrimp (or 1 cup of pre-cooked prawns)
  • 4 tablespoons mayonnaise
  • 3 tablespoons ketchup
  • 3 tablespoons heavy cream
  • 2 tablespoons lemon juice (plus extra to sprinkle on the avocado)
  • ¼ teaspoons salt and pepper
  • 2 whole avocados, washed


  1. Wash and devein the pre-cooked shrimps or prawns.
  2. In a separate bowl, mix the mayonnaise, heavy cream, ketchup, lemon juice, salt, and pepper. Then, pour the mixture over the shrimps or prawns and mix them. Set aside.
  3. Cut the washed avocados in half and remove the pit but keep the skin. 
  4. Sprinkle some lemon juice on the avocado flesh to prevent oxidation (browning) then, season with salt.
  5. Spoon the shrimp or prawn mixture onto the avocado halves and serve.

Palta Reina (Chile)

Palta Reinaor Avocado Queen is a Chilean avocado-based appetizer. Like Avocado Ritz, it uses half of an avocado stuffed with either shredded chicken, tuna, king crab meat, chopped ham, or shrimps mixed with mayonnaise, lemon juice, and spices. See the full recipe below.

Palta Reina
Image from Renards Gourmets

Palta Reina

Recipe from Renards Gourmets


  • 3 large avocados (ripe but firm)
  • 3 chicken thighs
  • 3 tablespoons mayonnaise
  • 1 canned of roasted red bell pepper (drained and finely chopped)
  • 6 black olives
  • 1 lemon (squeezed)
  • few lettuce leaves (chopped and seasoned with vinaigrette), optional
  • salt
  • black pepper


  1. Peel the avocados and cut them lengthwise – make 2 equal halves.
  2. Remove the core and sprinkle with lemon juice (to avoid oxidation). Season with salt and set the avocado aside.
  3. Preheat the oven to 460⁰F / 240⁰C.
  4. Then, season the chicken thighs with salt and pepper and bake for about 20 minutes.
  5. When the chicken thighs are cooked, cut them into small pieces or shred them. Mix in the red bell pepper and half of the mayonnaise.
  6. Scoop some of the chicken mixtures and fill each avocado half with some of the leftover mayonnaise. Garnish with a strip of fresh red bell pepper and an olive cut in half.
  7. In a dish, make a bed of chopped and seasoned lettuce leaves and arrange each avocado on top. Then, serve.

Causa Rellena (Peru)

Causa Rellena or Layered Potato Casserole is a Peruvian dish that consists of layers of cold mashed yellow potato, mashed avocado, and shredded chicken or tuna mixed with mayonnaise then topped again with mashed potato. The dish may sound complicated but not at all. To make your very own Causa Rellena, you can follow the steps below, which use Aji Amarillo paste – traditional Peruvian chili paste.

Causa Rellena
Image from Delish D’Lites

Peruvian Causa Rellena

Recipe from Delish D’Lites

Ingredients – Potato Layer

  • 2 lbs Yukon Gold potatoes, peeled
  • ¼ cup olive oil
  • ¼ cup lime juice
  • 1-2 tablespoons Aji Amarillo paste
  • salt and pepper, to taste

Ingredients – Filling

  • ½ cup of Yellowfin tuna or regular tuna
  • 3 tablespoons mayonnaise
  • 1 teaspoon lime juice
  • 2 tablespoons red onion, finely diced
  • 1 tablespoon fresh parsley, minced
  • 1 ripe avocado, washed and sliced


  1. Tuna Salad: In a bowl, combine the yellowfin tuna or regular tuna, mayonnaise, lime juice, onion, and parsley. Mix and season with salt and pepper. Cover and refrigerate until needed.
  2. Potato Layer Mixture: Boil the potatoes in salted water until fork-tender. Drain the potatoes, then pass them through a potato ricer. If potato ricer is not available, just make use of the traditional potato masher. Cool the mashed potatoes to room temperature, and once cooled, add the olive oil, lime juice, and aji Amarillo paste. Mix then season with salt and pepper. Set aside.
  3. Causa Rellena Layer: Line a casserole dish with plastic wrap. Fill the dish 1/3 of the way up with the potato mixture then, add a layer of sliced avocado and a layer of tuna salad. Finally, top the dish with another layer of potato mixture. Wrap the causa rellena layer with plastic wrap and refrigerate for 30 minutes.
  4. Unmold the causa rellena layer by flipping it onto a plate and remove the plastic wrap. Serve it cold with a sprig of parsley or garnish other traditional toppings like sliced hard-boiled eggs, black olives, or more avocado. 

Crema de Aguacate (Columbia)

Creamy, subtly flavored, and satisfying best describes this popular Columbia soup dish – Crema de Aguacate or Creamy Avocado Soup. The dish is simple, and anyone can make it. It’s a perfect soup for simple family lunch or an elegant dinner party appetizer. 

Crema de Aguacate
Image from Erica Dinho

Crema de Aguacate

Recipe from Erica Dinho


  • 1 tablespoon butter
  • ½ cup finely chopped onion
  • 1 garlic clove, minced
  • 4 cups chicken stock (or vegetable stock)
  • 2 ripe avocados, peeled and mashed
  • 1 teaspoon lime juice
  • 2 cups heavy cream
  • ¼ teaspoon ground cumin
  • salt and pepper
  • ¼ cup fresh cilantro, chopped


  1. In a medium saucepan, heat the butter over medium heat. Add the onion and cook for about 3 minutes, add garlic and cook for about 30 seconds more.
  2. Add the chicken stock, lime juice, and mashed avocados to the saucepot and bring to a boil. Then, cook for about 7 minutes on medium heat.
  3. Transfer the mixture to a blender and blend until smooth. Put the blended mixture into the pot and add the heavy cream, cumin, salt, and pepper.
  4. Cook the seasoned mixture over medium heat for another 5 minutes. Serve warm with fresh cilantro as garnish.

Spris (Ethiopia)

If you are looking for a refreshing avocado drink then, you can try making the Ethiopian Spris. It consists of layers of pureed fruit (of your choice) such as avocado, pineapple, papaya, mango, or tropical fruit. It’s a dish that anyone would love and enjoy when the heat rises. You can refrigerate the avocado and any fruits you want to use for this recipe so you can serve the spris chilled.

Avocado Mango Spri
Image from Avocados from Mexico

Ethiopian Avocado and Mango Spris

Recipe from Avocados from Mexico


  • 2 avocados, peeled and diced
  • 2-1/2 cup of mangos, cubed
  • 1-3/4 cup water
  • 4 tablespoons of sugar
  • 2 tablespoons of lime juice


  1. Purée the diced avocado with 1 cup of water, 1 tablespoon of lime juice, and 2 tablespoons of sugar. Pour into a cup and set aside.
  2. Purée the cubed mango with ¾ cup of water, 1 tablespoon of lime juice, and 2 tablespoons of sugar until smooth.
  3. Evenly distribute the avocado purée into 2 glasses. Layer it with the mango purée and serve with a straw or a spoon.

Crème de abacate (Brazil)

Crème de abacate or sweet avocado cream is a crowd-pleaser in Brazil. This recipe is one peculiarity in Brazilian cuisine, considering that avocado is used in salty recipes, such as salads and sauces, in most parts of the world. This sweet avocado cream is straightforward to make and will surely be loved by anyone.

Creme de Abacate
Image from Sabor Brasil

Crème de abacate

Recipe from Sabor Brasil


  • ½ of a small avocado, ripe (120-150 grams)
  • Lime juice
  • 1 ball (60-80g) milk ice cream (fiordilatte or Panna) or custard ice cream
  • Sugar (if needed)


  1. Wash the avocado and cut it lengthwise around the seed then.
  2. Remove the seed and spoon the flesh from the skin.
  3. Use a food processor or blender. Combine avocado, lime juice, and ice cream, then blend until creamy. You can add a little more ice cream if the mixture is too thick. Add sugar to taste.
  4. Serve in small bowls.

Jus Alpukat (Indonesia)

This is a refreshing avocado and coffee tandem. If you want to enjoy both avocado and coffee simultaneously, you can try making jus alpukat or Indonesian avocado-coffee shake. Although the word “jus alpukat” translates to “avocado juice,” this chilled Indonesian beverage is thick enough to be called a shake. Best of all, you can make this based on how you like your shake – you may want it milkier or sweeter or perhaps more coffee to perk you up.

Jus Alpukat
Image from Daniel Gritzer

Jus Alpukat

Recipe from Daniel Gritzer


  • 1 cup (240ml) whole milk, plus more as needed
  • ½ cup (120ml) sweetened condensed milk
  • 2 medium Hass avocados, halved, pitted, and flesh scooped
  • 10 ounces of ice (about 10 ice cubes)
  • ¼ cup (160ml) strongly brewed coffee (such as double espresso shot)
  • pinch of kosher or sea salt
  • chocolate syrup, for drizzling (optional)


  1. In a blender, combine the following ingredients: whole milk, sweetened condensed milk, avocado, ice, coffee, and salt. Then, blend at high speed (30 seconds to 1 minute) until smooth. If the shake is thicker, blend in more milk.
  2. If desired, drizzle chocolate syrup on the inside of serving glasses, then divide shake evenly between glasses and serve.


Avocado is not only a nutritious fruit but also versatile – can be used in different dishes. The next time you see an avocado in the market, do not only think of preparing guacamole but try the recipes above and you might discover your family’s next favorite.

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