"Live" mushroom aguachile with marbled avocado and spent grain chips
Hospital
Castle Rock Adventist Hospital
Prep time
1 hour 15 minutes
Yield
20 servings
Recipe type
Plant-based
Image
ingredients
Ingredients
3 pounds trumpet mushrooms, organic, small diced (1/4 inch)
4 each English cucumbers, organic, small diced
1 each red onion, medium, organic, small diced
4 each red grapefruit, organic, segmented
4 each Serrano chiles, organic, diced
1-2 each habanero chiles, organic, diced
1 cup cilantro, fresh with stem, packed
3 cups lime juice, fresh squeezed
Sea salt, to taste (optional)
10 each avocados, organic, sushi ripe, mashed
2 each limes, juiced
Sea salt, to taste (optional)
To garnish:
Micro cilantro
Flake sea salt, as desired
Olive oil, non-GMO expeller pressed blend
Spent grain chips, Raquelitas Nachos Borrachos
4 each English cucumbers, organic, small diced
1 each red onion, medium, organic, small diced
4 each red grapefruit, organic, segmented
4 each Serrano chiles, organic, diced
1-2 each habanero chiles, organic, diced
1 cup cilantro, fresh with stem, packed
3 cups lime juice, fresh squeezed
Sea salt, to taste (optional)
10 each avocados, organic, sushi ripe, mashed
2 each limes, juiced
Sea salt, to taste (optional)
To garnish:
Micro cilantro
Flake sea salt, as desired
Olive oil, non-GMO expeller pressed blend
Spent grain chips, Raquelitas Nachos Borrachos
preparation
Instructions
1. Prep the first four ingredients and place in a non-reactive container or glass bowl. Note: Grapefruit may be sectioned and left as segments/supremes or diced to conform to unity of cuts. Hold.
2. In a blender, combine the serrano chiles, habanero chiles, cilantro, and lime juice. Blend until smooth. Taste carefully, as it will be spicy, and season with salt as needed.
3. Pit and scoop avocados into a stainless steel or glass bowl and add a squeeze of lime. Toss, and taste. Season with salt if desired. Wrap a baking sheet with plastic film, then add the avocado mix. Cover the top of the avocado with another sheet of film. Press the avocado down into the tray until a smooth, even layer is achieved. Place in the freezer or in a blast chiller until firm and slightly frozen, approximately 30 minutes.
4. While the avocados are chilling, add the blenderized lime mixture to the mushrooms, cucumbers, onions, and grapefruit. Toss and allow to sit for 30 to 40 minutes. Keep cold until service.
5. Cut the marbled avocado to the desired shape and, with a spatula, place it on a plate. Add about 1 cup of the lightly drained mushroom aguachile next to it. Garnish with a drizzle of olive oil, micro cilantro, and a pinch of flaked sea salt. Serve with a side basket of spent grain chips and enjoy!
2. In a blender, combine the serrano chiles, habanero chiles, cilantro, and lime juice. Blend until smooth. Taste carefully, as it will be spicy, and season with salt as needed.
3. Pit and scoop avocados into a stainless steel or glass bowl and add a squeeze of lime. Toss, and taste. Season with salt if desired. Wrap a baking sheet with plastic film, then add the avocado mix. Cover the top of the avocado with another sheet of film. Press the avocado down into the tray until a smooth, even layer is achieved. Place in the freezer or in a blast chiller until firm and slightly frozen, approximately 30 minutes.
4. While the avocados are chilling, add the blenderized lime mixture to the mushrooms, cucumbers, onions, and grapefruit. Toss and allow to sit for 30 to 40 minutes. Keep cold until service.
5. Cut the marbled avocado to the desired shape and, with a spatula, place it on a plate. Add about 1 cup of the lightly drained mushroom aguachile next to it. Garnish with a drizzle of olive oil, micro cilantro, and a pinch of flaked sea salt. Serve with a side basket of spent grain chips and enjoy!
