56 The NaTioNal CuliNary review • oCTober 2015
on the Menu avocado
What is it about avocado that is so
appealing to chefs and their guests? Sure,
it has that trendy “health halo,” as well
as a mild, slightly nutty flavor that plays
well with a host of other ingredients. But
beyond that, this fruit lends itself so well to
myriad applications, from sweet to savory.
coastal salaD with
grapes anD shriMp
YIELD: 4 SERVINGS
1 lb. large pink bay shrimp
1 cup seedless California grapes, quartered
½ cup chopped celery
½ cup chopped water chestnuts
2 green onions, sliced, white and green
2 T. mayonnaise
2 T. dry sherry
¼ t. salt
¼ t. freshly ground black pepper
few drops toasted sesame oil
pinch dry mustard
1 T. sesame seeds
2 avocados, halved, pit removed, peeled
MethoD: In medium bowl, combine shrimp,
grapes, celery, water chestnuts and white
parts green onion. In small bowl, combine
mayonnaise, sherry, salt, pepper, sesame oil
and dry mustard. Gently mix with shrimp/grape
mixture. Sprinkle with green parts green onion
and sesame seeds. Refrigerate until ready to
serve. Serve in avocado halves.
Recipe is courtesy of the California Table
avocaDo ceviche anDina
Martin Morales, Owner/Chef // Ceviche, London
Flavor Ambassador, Avocados from Peru
YIELD: 4-6 SERVINGS
1 small sweet potato, diced
5 ( 4-5 oz.) sea bass fillets, deboned
1½ t. cilantro
1½ t. chopped aji limo chili
¾ cup julienned red onion
1 cup amarillo Tiger’s Milk (recipe follows)
1 ripe Peruvian hass avocado, diced
10 goldenberries, husks removed, halved
(tomatillos can be substituted)
sea salt, to taste
1. In medium pot, put sweet potato and enough
salted water to cover. Bring to a boil. Reduce
heat; cover, cook for 10 minutes or until just
tender on outside, firm in center. Remove from
heat; shock in bowl of ice water. Set aside.
2. Cut sea bass in 1-inch diamond-shaped
pieces. In large bowl, combine sea bass, cilantro,
aji limo chili and red onion. Add amarillo tiger’s
milk; carefully mix by hand to fully incorporate.
Refrigerate for 15 minutes to marinate.
3. Gently mix in avocado, goldenberries and
sweet potato. Serve immediately.
aMarillo tiger’s Milk
1½ T. ginger, peeled, sliced
5 garlic cloves, crushed
5 cilantro stems, chopped
¹⁄³ cup aji amarillo chili paste
sea salt, to taste
MethoD: In medium bowl, juice limes. Mix in
ginger, garlic and cilantro. Add aji amarillo chili
paste; mix thoroughly. Season with sea salt, as
needed. Reserve refrigerated.
aMeriCaN laMb aND
berry SalaD wiTh
YIELD: 8 SERVINGS
1 T. olive oil
1 lb. boneless american lamb shoulder, trimmed
of fat, cut in pieces of equal thickness
1 package ( 6 oz.) mixed salad greens
1 package ( 6 oz.) raspberries or blackberries
½ cup toasted pecans
1 large ripe avocado, halved, pitted,
¹⁄³ cup prepared dressing
creamy feta cheese, for garnish
16 slices baguette, for garnish
1. In large skillet with cover, heat oil over high
heat. Brown lamb on all sides. Add 2 cups
water. Cover; braise over low heat for 1 hour.
Cool in liquid. Remove lamb. (Refrigerate/
freeze liquid for later use.) Cut meat into 1-inch
pieces, removing all fat; set aside.
2. In salad bowl, combine greens, berries,
pecans and avocado; set aside. Mix lamb with
salad dressing. Toss with salad.
3. Spread feta cheese on baguette slices;
brown under broiler. Serve each salad with 2
Recipe is courtesy of the American Lamb Board.
with toMato caviar anD
José Andrés // minibar by José Andrés
YIELD: 8 SERVINGS
olive oil, as needed
4 avocados, ripe, not too soft
salt, to taste
8 plum tomatoes
1 cup diced jicama
1 T. sesame seed
1 T. asian sesame oil
1 cup Kikkoman soy sauce
1 cup water
1 t. soy lecithin granules
Grated yuzu zest
1. Lightly coat sheet of plastic wrap with olive
oil. Peel avocados, keeping them whole; shave
thin slices, working from top to bottom. Place
slices on plastic wrap, overlapping slightly to
create 3 x 4-inch avocado sheet. Sprinkle lightly
with salt. Repeat to make 8 sheets.
2. Slice off top and bottom of plum tomatoes.
Cut outer flesh away from seeds and pulp,
keeping flesh in one piece and seeds intact.
Cut flesh into ¼-inch cubes; reserve seeds and
surrounding gel. Combine tomato cubes with
jicama, sesame seed and sesame oil.
3. With hand blender, whisk soy sauce, water
and soy lecithin until foamy.
4. To assemble: Place ¼ cup tomato mixture
across bottom of each avocado sheet. With
plastic wrap, roll up like sushi roll. Trim ends;
remove plastic wrap. Place one roll on each
plate. Garnish with tomato seeds, yuzu zest and
soy mixture. Drizzle with sesame oil.
ThiS riCh, buTTery frui T CoNTiNueS To be PoPular oN all ParTS of The MeNu.
BY KAY ORDE