Mémé’s Avocado Carpaccio

Avocado-philes, this post is for you. I got this recipe from Serious Eat’s post, Mémé’s Avocado Carpaccio. It was fantastic. I made this a few times over. It’s easy and light.


2 Hass avocadoes
1 lemon
4 teaspoons extra virgin olive oil
1/2 teaspoon fleur de sel
2 scallions, sliced on an angle
A few leaves of flat leaf parsley, roughly chopped
A few leaves of cilantro, roughly chopped
Freshly cracked black pepper, to taste

Halve the avocados, and remove the pits. Turn the avocado over so the hole where the pit was is facing down to the cutting board, and the avocado is situated so the long length of the avocado is running north-south. Slice an array of vertical cuts, creating thin slices of avocado. Peel the slices out and arrange, layering slices half on each other. Repeat with the remaining 3 avocado halves.

Cut the lemon into sixths. Spritz each avocado half with one sixth of the lemon. Drizzle each avocado half with 1 teaspoon of olive oil. Sprinkle each with 1/8 teaspoon of fleur de sel, and divide the scallions, parsley, and cilantro amongst the avocados. Season with pepper to taste.



B.L.A. (Bacon, Lettuce, Acocado) with Sun-Dried Tomato Mayo on Ciabatta Bread

I’m continuing with the sandwich making at home. Despite the horrible name that I have given this sandwich, it is nothing but horrible or blah. It’s really pretty good!


Sun-dried tomato mayo
Cooked reduced sodium bacon
Sliced of romaine lettuce
Ciabatta bread
Slices of avocado

Slice ciabatta bread into two halves. Slather mayo on the bottom (and top if you want) half of the bread. Top with lettuce, avocado, and bacon. Put slices together and enjoy.

Burrito: Refried Beans, Chorizo, Avocado, and Queso Fresco in a Whole Wheat Tortilla

This recipe is inspired by Serious Eats’ Crusty Torta With Black Beans And Chorizo. I love chorizo and avocado so I wanted to try this, give it a lighter spin, make a burrito instead of a torta.


4 ounces fresh Mexican chorizo, casings removed
1 fifteen-ounce can fat-free refried black beans
3 ounces part-skim queso fresco
1 avocado, peeled and sliced
Sliced black olives
Romaine lettuce, diced
Hot sauce (I used sriracha)

Toss the chorizo into a large skillet over medium heat. Cook for about 8 minutes or until the fat has rendered, breaking up the meat until it is crumbly.

Dump in the whole can of refried beans into the skillet. Stir until combined and cook for 10 minutes at a simmer. Add a little water if it becomes too dry. Season with salt to taste.

Warm a tortilla on a stove burner. After tortilla is warmed up, you are ready to assemble your burrito.

Smooth the chorizo-bean mixture onto the center of the tortilla. Place diced lettuce, crumbed queso freso, sliced black olives, and slices of avocado on top. Lightly salt the avocado to bring out the taste. Wrap up the tortilla into a burrito.

If you want more spiciness to your burrito, add some hot sauce. I added Sriracha to mine and it was fantastic!

Baguette Croutes With Brie, Avocado Mousse, and Sun-Dried Tomatoes

This is a pretty easy hor d’oeuvre to make. They taste good and look fancy so you can impress your guests and friends at all the fancy dinner parties you go to or throw. Or you can make them for yourself and just feel fancy alone.


1 avocado
Baguette, cut on a diagonal into ¼-inch slices
1/2 pound of lite brie, cut into slices
Sun-dried tomatoes cut into strips
Olive oil

Place the baguette slices on an aluminum sheet and brush olive oil on the sides that will be toasted facing up. Put aluminum sheet in the toaster oven and toast until slices are lightly toasted.

Prepare the avocado by mashing the ripe avocado with a potato masher or large spoon until it becomes smooth.

After the baguette slices are toasted, place one piece of brie on each baguette slice. Spoon some avocado mousse on the brie, and top with a few slivers of sun-dried tomato.

Baguette Croutes With Brie, Avocado Mousse, And Sun-Dried Tomatoes

Cucumber Avocado Roll

One of my favorite rolls. This will also fully explain how to make sushi rolls.


Seaweed sheets for sushi rolls (Go for a medium priced seaweed. The cheap stuff will break too easily and the more expensive stuff is for hand rolls.)
Cooked sushi rice
Avocado, cut into large quarter slices
Japanese or Hothouse cucumber (I used Japanese cucumber here), peeled and julienned


Bamboo sushi mat
A large bowl filled half way with water

While the sushi rice is cooking, I prep my ingredients for my roll as well as set up my roll-making area. In this case, I first peel and julienne the cucumber and cut the avocado.

Next I wrap the bamboo sushi mat with plastic wrap. This is key for easy clean up and to prolong the life of your bamboo mat.

I also prep the sheet of seaweed. Cut off 1 inch from the top.

When the sushi rice is ready, my set up looks like this. I have the bowl of water in the corner to dip my hands in to clean off rice from my hands. Dampen your hands in the bowl before handling the rice. It’ll make it easier for you to manage. Be sure that your seaweed sheet is rough side up. That’s where your rice will be going.

With damp hands, make a snowball of sticky rice in your hands and place it on one side of the seaweed.

Press down on the ball of rice with your hands, working towards the other side of the sheet and into the corners. If you have gaps on your sheet, just grab smaller amounts of rice and press it in.

Your completed sheet should look like this.

Gently peel the sheet up and flip onto the smooth side. Place julienned cucumber down in a horizontal row, followed by the quartered avocado slices. Don’t place your fillings in the middle of the sheet, but 3/4 down the sheet.

Now to wrap. You are going to wrap it similar to wrapping a burrito very tightly. If some of the filling starts spilling out a bit, that’s ok. You are doing something right.

Lift the bamboo mat starting towards the end nearest to you while lightly curling your fingers where the filling is.

Then you are going to pull over the mat more and squeeze the filling in tightly with your hands.

Continue wrapping slowly and bit by bit until you get this.

Time to take it to the cutting board.

Cut the roll in half.

And then half the halves.

And then half the quaters so you will have 8 pieces.

And then you are done! Serve up some soy sauce and enjoy. If you want it a little spicier and you don’t have wasabi, try dabbing the pieces with Sriracha. 

Turkey, Avocado, and Mozzarella Sandwich with Pesto and Sun-Dried Tomato Mayo on Ciabatta Bread

With the pesto and sun-dried tomato mayo sitting in the fridge, it’s time to make something amazing with them. I give you this.


6 slices of thin, deli sliced turkey breast 
6 slices of avocado (I used a little less than half an avocado)
2 lettuce leaves (or more to your liking) 
4 slices of part skim mozzarella (or enough cheese to cover the bottom slice of bread)
Sun-dried tomato mayo
Ciabatta bread

Slice ciabatta bread in half. On the bottom half of the bread, spread pesto and then place slices of mozzarella cheese on top over the pesto. Put this slice of bread on a sheet of aluminum foil and put in the toaster oven to bake for a few minutes until the cheese melts.

Meanwhile, spread sun-dried tomato mayo on the top slice of bread. Top with lettuce, slices of avocado, and turkey.

The mozzarella cheese on the bottom half of the sandwich should be rather melted by now. Take it out of the toaster oven to cool. Smush both halves of sandwich together and enjoy!

Scallop Ceviche with Avocado

This is my favorite ceviche recipe. It’s easy to make, light, and refreshing. In my other post, I included the recipe for red pickled onions. Again, I highly recommend making the onions! The onions can go with this recipe too.


1 pound bay scallops, quartered
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 cup fresh orange juice
1 cup finely chopped red onion
2 green serrano chiles, seeded and finely chopped
1 cup seeded and diced tomatoes
1 Hass avocado, peeled, seeded, and minced
1/2 cup roughly chopped fresh cilantro leaves
Kosher salt

Tostadas to serve

Combine all the ingredients except avocado in a nonreactive bowl (I used a glass casserole), sprinkle Kosher salt, and stir to mix well. Cover and refrigerate overnight or at least until scallops have become opaque.

Before serving, add cubed pieces of avocado to the ceviche and mix lightly so avocado keeps its form. Put ceviche on tostadas with some pickled onions on top if desired.  Add additional salt if needed.

Shrimp and Scallop Ceviche 
Scallop Ceviche