Avocado Shakshuka

AvosFomMex

Ingredients:

  • 1 cup Cumin Spiced Tomato Sauce, (recipe follows)
  • 1/3 cup Avocados from Mexico, diced
  • 2 each Eggs
  • 1 tablespoon Avocado Crema, (recipe follows)
  • Serve with Baguette slices, grilled

Directions:

  1. Pre-heat oven to 350 degrees.
  2. Grease a small cast iron skillet and pour in cumin spiced tomato sauce.
  3. Evenly place avocado dices around the sauce.
  4. Make 2 small indents in the sauce and crack two eggs into the indents.
  5. Bake for 10-15 minutes, until eggs are set.
  6. Let cool slightly and drizzle with avocado crema.
  7. Serve with slices of grilled baguette.

Cumin Spiced Tomato Sauce

Ingredients:

  • 2 tablespoons Extra virgin olive oil
  • 1 cup Shallots, minced
  • ¼ cup Garlic, minced
  • 2 tablespoons Cumin, ground
  • 2 teaspoons Cinnamon, ground
  • 2, #10 cans Crushed tomatoes
  • 2 tablespoons Salt
  • 1 tablespoon Pepper

Directions:

  1. In a large sauce pan, heat olive oil over medium heat.
  2. Add shallots and garlic and cook until translucent.
  3. Add ground cumin and cinnamon and stir until fragrant.
  4. Add crushed tomatoes, bring to a boil then down to a simmer.
  5. Simmer for 30 minutes, until thick and reduced.
  6. Season with salt and pepper.

Avocado Crema

Ingredients:

  • ½ cup Greek yogurt, nonfat
  • ½ cup Mayonnaise
  • ½ cup Avocados from Mexico, pulp
  • 1 tablespoon Salt

Directions:

1.  In a large bowl, whisk all ingredients together until well combined.

Sweet Precision Salad

 PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY  MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 3 Each Compressed watermelon 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Feta 2 1/2 diameter rounds, 1/4 Thick
  • 3 Each Avocados From Mexico 2 1/2 diameter rounds, 1/4 Thick
  • 2 tablespoons Citrus-mint dressing recipe follows
  • 2 tablespoons Pistachios crushed

Citrus Mint Dressing

  • 1/2 cup Orange juice
  • 4 teaspoons Smooth Dijon mustard
  • 1/4 cup Apple cider vinegar
  • 1/2 cup Honey
  • 1/2 cup Olive oil
  • 1/4 cup Mayonnaise
  • 1 cup Mint Leaves

Directions:

1. SALAD: Alternate watermelon, feta and avocado to create a stack. Drizzle with citrus-mint dressing. Top with crushed pistachios.

2. CITRUS-MINT DRESSING: Blend all ingredients in a blender until smooth.

Dessert Avocado Toast

 PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY  MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMex

Ingredients:

  • 1 slice Brioche
  • 2 tablespoons Avocado Cream Cheese Frosting (recipe follows)
  • 3 slices    Avocados From Mexico
  • 2 tablespoons Dark chocolate shavings
  • 2 each Strawberries, sliced

Directions:

  1.  Toast sliced brioche and cool slightly.
  2.  Spread evenly with Avocado Cream Cheese Frosting.
  3. Top with avocado slices, dark chocolate shavings, and fresh sliced strawberries.

Avocado Cream Cheese Frosting

Makes 24 servings

Ingredients:

  • 4 ounces Unsalted Butter
  • 4 ounces Cream Cheese
  • 1 cup Powdered Sugar
  • ½ teaspoon Salt
  • ½ each Avocados From Mexico, peeled pitted and pureed

Directions:

  1. Combine unsalted butter, cream cheese, powdered sugar in a mixer with a paddle attachment and mix on high speed until fluffy and well-combined
  2. Add salt and peeled, pitted and pureed Avocados From Mexico and mix on low speed just until avocado and sugar are fully combined.

 

Coctel de Mariscos Avos

 PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY  MARK GARCIA

PHOTO BY AVOCADOS FROM MEXICO - RECIPE BY MARK GARCIA

AvosFromMexico

Ingredients:

  • Fresh lime juice as needed
  • Kosher Salt as needed
  • 12 cups Ceviche recipe follows
  • 24 Avocado Rings 1/4-inch thick from 6 avocados
  • 24 Shrimp grilled and chilled
  • 24 Lime wedges
  • 24 Cilantro sprigs

Ceviche

  • 3 lbs White fish (such as cod, sole, rockfish, tilapia, pollock, or a combination), diced small
  • 2 cups Fresh lime juice
  • 3 cups Seeded and chopped tomato
  • 1 1/2 cups Cucumber peeled, seeded, finely diced
  • 1 1/2 cups Red onions finely chopped
  • 3/4 cup Fresh cilantro chopped
  • 1 tsp Jalapeno minced
  • 1 tbsp Ground cumin

Directions:

1. For each serving, dip rim of martini glass into lime juice. Dip rim of glass in salt, as for a margarita. Place ½ cup ceviche in glass. Top with 1 Avocado Ring, tuck shrimp into the center of the ring. Garnish with lime wedge and cilantro sprig.

2. Combine fish and lime juice in bowl, toss well, cover and chill for at least 30 minutes or until fish is white throughout. Remove from refrigeration, place in strainer and drain off lime juice, then press gently on fish to squeeze out any additional lime juice. Place drained fish in bowl, add all other ingredients and fold to incorporate and mix well. Cover and hold under refrigeration until needed. Best used the day the ceviche is made. Discard after 2 days.