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Old 08-20-2012, 12:52 PM   #31
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Re dip, I like avocado crab dip (with a secret ingedient ;-) soy sauce).
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Old 08-20-2012, 01:09 PM   #32
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I am waiting for the upcoming battle! The first one started last year when a group of squirrels discovered our avacado tree. They really don't like getting hit with plastic pellets from the CO2 pistol I bought for running them off!

There are several Thai curry dishes that have avacado in them which are great. We like them in many recipes and just by themselves with lime and salt. There are several varieties that will grow here, but the Hass will not.
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Old 08-20-2012, 01:43 PM   #33
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Ceviche

Cerise,

There are numerous recipes for Peruvian or Mexican Ceviche which could employ Avocado ...

Have a lovely evening.
Margaux.
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Old 08-20-2012, 02:08 PM   #34
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Originally Posted by Margi Cintrano View Post
Cerise,

There are numerous recipes for Peruvian or Mexican Ceviche which could employ Avocado ...

Have a lovely evening.
Margaux.
Perhaps you could share one of yours.

Salmon & avocado (salad etc.) is another favorite.

Verrines of layered avocado, crab, feta, tomates... give it your own twist.
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Old 08-20-2012, 02:09 PM   #35
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Originally Posted by kimmo
We need a "like" button here! All of the dishes described here sound divine. Did you know...if you make a salad with avo in it, leave the pit (pip?) in the bowl until serving and this will prevent the avo from going brown.
The browning is from oxidation. A squirt of lemon juice will help prevent it :)
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Old 08-20-2012, 02:15 PM   #36
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Cerise,

I shall be more than pleased to give you a Peruvian ceviche & avocado recipe. I had posted one with sweet potato & corn kernels from cob, with Nori Algae. This one is called: Chef Gastón Acurió´s Ceviche in the Appetiser Section.

I shall take a look at my Ceviche recipes this evening as it is already 8.15pm here.

Tomorrow morning, I shall post it.

Kind regards.
Margi.
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Old 08-20-2012, 02:22 PM   #37
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The browning is from oxidation. A squirt of lemon juice will help prevent it :)
Ascorbic acid (vitamin C) works great, too. I stumbled across this quite by accident several years ago while making a batch of guacamole for a party. As it turned out I didn't have any limes in the fridge, so I stirred in a teaspoon of ascorbic acid (I have it on hand for winemaking, as it also prevents grape juice from turning brown).

It kept the guacamole green for days. So now it's part of my recipe.
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Old 08-20-2012, 03:09 PM   #38
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Same with lime juice, after making guacomole I sprincle lime juice on the top. And mix it in only imidiately before serving, guacomole stays perfectly green, no dark spots at all.
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Old 08-20-2012, 03:51 PM   #39
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I bought two ripe Haas avocados today. One will go into my Quick & Easy Gazpacho with shrimp.

The other will be into a simple guacamole: A little lemon juice and about 1/2 cup or so of salsa.
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Old 08-20-2012, 06:30 PM   #40
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The browning is from oxidation. A squirt of lemon juice will help prevent it :)
Cover with plastic wrap keeping air out helps keep avocados from turning brown too.
kades
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