A GREAT AVOCADO RECIPE.
NO GUACAMOLE IN SIGHT.
AVOCADOS FROM MEXICO ARE THE STAR OF THIS DELICATE AND FLAVOURFUL DISH. THIS MIX OF SEASONAL QUEBEC SNOW CRAB, AL DENTE ASPARAGUS AND CREAMY AVOCADO, IS THE PERFECT RECIPE TO KICK OFF THE SUMMER SEASON.
This incredibly versatile fruit is de rigueur in salads. They put the smooth in smoothies and the ‘guac in guacamole. In Canada, the avocados at your local store most likely come from Mexico. Avocados From Mexico are the undisputed market leader, with close to 95% of the market share. There is some evidence that the presence of good fats in avocados maintains healthy cholesterol levels and a healthy heart. Fresh avocados are heart-healthy fruit, provide naturally good fats, are low in saturated fat, and are cholesterol, sugar, and sodium-free. One-third of a medium avocado has 80 calories and nearly 20 vitamins and minerals, making it a healthy, nutrient-dense choice. But there’s so much more to this little green fruit than being a delicious way to get more healthy fat into your diet. They strike the perfect balance between firmness and creaminess, and their buttery flavour deserves more attention from us. Consider this incredible recipe from Rafa Covarubbias at Hexagon Restaurant your intro to an elevated avocado experience.
- 2 Avocados from Mexico, halved, peeled
- 8 Asparagus spears, blanched
- 1 small English cucumber, peeled, cored
- 1 1/2 Japaleno, seeded
- 175 g (6 oz) snow (or other top quality) crab meat, picked
- 1/2 shallot, minced
- Lemon juice
- Olive Oil
- 100 ml (1/3) cup canola oil
- 1 bunch cilantro
- 5 tomatillos
- 4 limes, juice only
- Fresh sorrel or cilantro
- Tostadas or tortilla chips
Prep time: 30 minutes
Assembly: 10 minutes
Dice 1⁄2 avocado, 3 asparagus, 1⁄3 cucumber, and 1⁄2 jalapeno and transfer to a bowl with crab and shallot. Combine, season with lemon juice, olive oil, and salt, and reserve in the refrigerator. Combine canola oil and half the cilantro in a blender, pulse, and strain through a coffee filter. Set aside. Combine tomatillos, 1⁄2 avocado, reserved cucumber, jalapeno, and cilantro, and half the lime juice in a blender, and pulse. Correct seasonings with salt and reserved lime juice. Set aside in refrigerator. Slice remaining avocado and asparagus thin lengthwise, and season with olive oil, lemon juice, and salt. Distribute reserved crab salad between four plates. Encircle each portion with avocado and then asparagus. Combine cilantro oil and reserved tomatillo mixture (aguachilie) in a bowl, whisk, and spoon around salad. Garnish with herbs and serve with tostadas or chips.
Sponsored by Avocados from Mexico
Ceviches, and aguachiles, are nostalgic dishes that remind me of my childhood in Mexico. It’s a fresh dish best enjoyed on the beach or simply over a beer with friends.