How Michelin Star Chefs are Turning Avocados Into Fine Dining Specialties

Your avocado doesn’t just go on eggs and toast. This buttery fruit packs a lot of fat and a flavor that you just can’t find in any other. That’s what these Michelin-starred chefs love about them–the unique taste and texture. In this article, we discover how avocados are ingeniously utilized by chefs Diego Munoz, Graham Garrett, and Mitsuharu Tsumura to create tantalizing fine-dining dishes.

Sydney Rock Oysters, Alaskan King Crab, Cous Cous, Yogurt, and Avocado

Chef Diego prepares a bed of cous cous, fresh Greek yogurt, and oyster creme. He then tops them with celery, rock oyster cooked in its natural juice, and pan-fried king crab. Lastly, he showers them with avocado powder and some chili and coriander oil. The plate boasts a vibrant green color from the avocado powder, taking the chef’s diners on a melt-in-your-mouth journey with its succulent oysters and king crab as well.

Scallop Ceviche Taco with guacamole puree

Expect nothing less than the eccentric, musician-turned-chef Graham. He starts by frying a small taco shell made from scratch–with Mexican ground maize flour–, then topping the ceviche with scallops and guacamole puree. The scallops are sliced thinly and bathed with shallots in a mixture of lime juice and virgin olive oil. To serve, he prepares freshly pickled green chilies. The dish is simple, yet so well-put as the ocean flavors bind with the creamy guacamole.

Avocado Tofu and Octopus Sushi

Describing this dish as a ‘new style of sushi’, Chef Tsumura makes the tofu from scratch using avocados–resulting in a creamy, pudding-like texture. Smooth octopus or ‘tako’ meat is cut and arranged delicately atop sushi rice and avocado tofu.

While these culinary creations take years of knowledge and practice, avocados are something that can be used to make just about anything ‘extraordinary’. This versatile fruit can do more than just guacamole, and with Simplot Harvest Fresh Avocados, the possibilities are endless. They are ready-to-use, price-consistent and available all year round, and taste good every time. To find out more, click here.