Super Bowl Sunday is one of the biggest days of the year for avocado consumption. It has even been referred to as Super Guacamole Day. The creamy and heart-healthy fruit — yes, it’s a fruit — can be savored in an assortment of ways, from guacamole to ceviche. So swing by the store and get cooking.
Serves 8
6 ripe California avocados
½ bunch cilantro leaves, chopped
4 serrano chilies, minced
1 tomato chopped
½ red onion, minced
Salt & pepper to taste
1 lime
Directions: Mash avocados until creamy. Add cilantro, tomato, onion, and serrano peppers. Mix in lime juice. Salt and pepper to taste. Serve with chips. Recipe from Zoey Andres, co-owner of Chablis in Morro Bay, Calif.
Serves 6
1 pound white unfrozen fish
1 avocado, sliced thin
½ ripe mango, sliced thin
3 limes
1 teaspoon salt
2 garlic cloves, diced
½ bunch cilantro, diced
Dash of olive oil
Tortilla strips for dipping
Directions: Dice fish into 1-inch-by-1-inch pieces and place in a bowl. Squeeze the juice of three limes over fish, mix thoroughly and then add salt. Cover and refrigerate overnight (the citrus juice “cooks” the fish). When ready to serve, add avocados and mango slices, either mixed in with fish or fanned on top. Keep refrigerated until serving time. Serve in individual margarita glasses with chips. If desired, garnish with sliced tomato.
Recipe from Robert Smith, Summerwood Winery & Inn, Paso Robles, Calif.
Serves 8
1 can drained and rinsed black beans
8 ounces frozen sweet corn
1 avocado, sliced into eight pieces
1 jalapeno, diced finely
1 bunch cilantro, chopped
1 package large egg roll or wonton wrappers
Salt and pepper
Vegetable oil (enough for small pot, about 2 quarts)
Mix beans, corn and jalapeno, cilantro in a bowl. Salt and pepper to taste. Lay out 8 egg roll wrappers and spoon 1/8th of mixture onto each wrapper. Lay one slice of avocado on each mixture and roll up (follow directions on package for rolling and sealing). Heat oil in pot to about 375 degrees, then add rolls. Fry until golden brown (about two minutes). Serve warm, garnished with sliced green onion, if desired.
Optional chipotle dip: Mix 1 tablespoon of canned chipotle peppers with juice of 1 lime. Then mix with 8 ounces of sour cream and serve.
Recipe submitted by Paul Gorton, Hunter’s Ridge in Sacramento, Calif.
■If avocados are too firm, store in a brown paper bag to speed up the ripening process.
■Ripe avocados give a little when pressed.
■ Ripe avocados will also last longer when stored in the fridge.