Power Of The Pulp

Make a toast to avocados, one of the star performers on every menu. For the past 10 years, they’ve grown steadily in popularity, topping hamburgers, adorning salads, making guacamole, and of course, being spread on toast for a Millennial’s favorite breakfast. Adding to their luster is the superfood halo, containing no less than 20 essential nutrients like fiber, potassium, Vitamins B and E, folic acid, and enabling the body to absorb more fat-soluble nutrients like alpha and beta-carotene and lutein.

Chef Talk!

Tiradito, the lesser known but equally delicious cousin to ceviche, boasts a fusion approach of Peruvian origins and Japanese inspiration. It’s sliced rather than cubed like ceviche, and sauced on the plate right before eating instead of being marinated for hours beforehand. Add topping with a welcome crunch in the form of veggies, corn nuts or even crumbled potato chips.

Dynamic Duo

Start the convo with the classic guac & chips combo. Check out our crazy good guac recipes on p. 17.

Octopus over Avocado Mousse

INGREDIENTS

2 oz Avocado Pulp 2 oz Heavy Cream 1/8 oz Seed Sunflower Kernel Roasted & Salted, No Shell 1/8 Tsp Cumin Seed Ground 1 Tbsp Chili Ancho Powder 1/8 oz Radish Red, Sliced thin ½ Tbsp Oil Olive Extra Virgin In Tin ¼ oz Green Scallion, Diced ½ Tsp Garlic Chopped 2 oz Potato Fingerlings Yellow 4 oz Octopus T-3 Wild Caught Morocco Frozen

PREPARATION

Boil the potatoes in salted water. Remove and slice thin into coins.

FOR THE MOUSSE: Whip the heavy cream with the cumin and a pinch of kosher salt. Whip it into stiff peaks. Place the avocado, garlic and green onion into a food processor and blend until smooth. Pass the avocado mixture through a drum or Tamis. Once passed through, slowly fold in the cream until well incorporated. Boil the octopus in salted water for 1 hour. Cool down and marinate in half the olive oil and the ancho powder. Marinate in the refrigerator for 2 hours. Grill the marinated octopus until golden brown and tender.

Place the avocado mousse and spread lightly. Place the potatoes sliced in the middle and stack the octopus on top. Drizzle with remaining olive oil. Garnish with radish and the sunflower seeds.