Foods | Cooking
Hints & Tips
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.
Learn all about
Avocados and Avocado History.
Appetizer Recipes and
Avocado Recipes for more great cooking ideas.
Avocados on the Half Shell
Yields: each avocado (cut in half) makes 2 servings
Prep time: 5 min
How To Prepare Avocado Half Shells:
To cut the avocado, place it in the palm of your hand and insert a sharp knife with a blade at least 2 inches longer than the avocado.
Without moving the knife, roll the avocado around, slicing it top to bottom and back to the top.
A gentle twist will separate the two halves of the avocado, exposing the meat and the seed inside.
To remove the seed or pit an avocado, carefully “hit” the seed with the knife so it pierces it about 1/4 inch or so.
Turn the knife with the seed, and it will come loose from the inner flesh so you can easily lift it up and out of the avocado.
To remove the seed from your knife, pinch the seed by placing your fingers over the knife blade (blunt side) and squeeze as though you are pinching
the end of the avocado. It should pop off from the knife and fall freely.
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
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.
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.
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.
Favorite Recipe using Avocado Halves:
2 whole ripe
avocados cut in halve and pits removed (see preparing half shells above)
Coarse salt and freshly ground pepper
2 tablespoons sour cream
2 tablespoons mayonnaise
2 tablespoons diced red
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 avocado 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.