Avocados on the Half Shell

Learn all about Avocados and Avocado History.

Check out my Appetizer Recipes and Avocado Recipes for more great cooking ideas.

Information from From the California Avocado Advisory Board

The opened avocado makes a perfect small golden cup from which to serve any number of fillings. Avocados on the half-shell may be served at any point in the meal - as appetizer, salad, dessert, or as a meal in themselves.

Preparing Half Shells:

To pit an avocado, cut it lengthwise all the way around (working around the pit) and gently twist the two halves apart. Tap the blade of a heavy knife into the pit, and twist gently to release the pit from the flesh. You may use half-shells with or without skins (this is a matter of taste). To peel skin off avocado, place cut-side down, in palm of hand. Strip or pare the skin.

Suggestions using Avocados on the Half Shell:

Mexican Style:
Sprinkle avocado halves liberally with salt, a dab of lime juice, and tequila to taste. To eat in the time honored Mexican way; a little tequila, a lick of the salt from the back of the hand, and a squeeze of the lime - then the avocado. With a tortilla or two this is a Mexican feast.

Spanish Style:
To each half-shell, add 1/2 teaspoon chopped fresh mint, a tablespoon of lemon juice, salt, and sugar to taste. Serve with a glass of sherry.

Gourmet Style:
Sprinkle 2 tablespoons of black or red caviar in avocaco half. Garnish with some chopped hard-cooked egg and finely diced onion. Top with a dollop of sour cream. Serve on a bed of crushed or chopped ice.

Linda Stradley's Favorite Recipe using Avocado Halves:

Freshly squeezed lemon juice
2 whole ripe avocados, cut in halve and pits removed (see preparing half shells above).
Coarse alt and freshly ground pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
2 hard-cooked eggs, diced
2 tablespoons diced red onions

Squeeze lemon juice over the avocado halves to prevent browning. Slightly score inside of each avocado halve; sprinkle with salt and pepper.

In a small bowl, combine sour cream and mayonnaise; divide mixture between the four (4) avocado half cavities. Sprinkle each with some diced eggs and diced onions.

Place each prepared avocado half on individual serving plates and serve.

Jim Johnson of Mission Viejom, California sent me his favorite recipe:

I was stationed in Chile with the Army from 1968 to 1971. The best avocado appetizer I ever had was in Chile where the name for avocado is "palta".

A half of an avocado is filled with the southern hemisphere equivalent of king crab "cangrejo" (but you could use any crab meat), and then lightly covered with thousand islands dressing.