I created this recipe a little while ago with the world cup in mind.
This carpaccio was published in the Belgian magazine; Enjoy Beauty.
The making of this dish was even filmed in my kitchen and broadcasted on Alhurra TV, Dubai!
CARPACCIO OF AVOCADO WITH SALSA OF SWEET CORN
What do you need?
• 4 medium ripe avocados (so you can still cut them)
• 4 cobs of sweet corn
• 1 small cucumber
• 3 spring onions
• ½ red chili pepper (and some extra for decoration)
• 4 tbsp. Extra virgin olive oil
• Juice of 1 lemon
• A pinch of pepper
• A pinch of rock salt
Boil water for the corn.
Cook the corn for 4 minutes. Cool in water with ice.
Cut the avocados in half. Remove the stone.
A little trick, is to drop a chef’s knife straight on the stone. With a little twist you will remove the stone easily, without damaging the fruit.
Slice the avocados.
Take a rectangular serving tray. Spread out the sliced avocado.
To avoid the avocado from turning brown, brush some lemon juice on top.
Prepare the salsa.
Wash and remove the seeds of the cucumber. Cut into small cubes.
Chop the spring onion finely.
Cut the chili into fine strips, after removing the seeds.
Dry the corn with paper kitchen cloth.
Take a cob of corn and hold it straight up. With one straight move down, cut off the corn.
Repeat for all the cobs.
In a small bowl combine cucumber, spring onion, corn and chili.
Massage the blend with your hands until the corn separates.
Add pepper, salt en 2 tbsp. of olive oil.
Decorate the salsa on top of the avocados.
Sprinkle with some olive oil, pepper and salt to taste.
Decorate with extra chili peppers for the color.
© Magali Schockaert and Gourmetonboard.com, 2014. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Magali Schockaert and Gourmetonboard.com with appropriate and specific direction to the original content