Learn to make Agave’s fried avocado with shrimp ceviche

I loved Agave’s new dish — fried avocado with shrimp ceviche. A smorgasbord of flavors! From smooth avocado, to the tangy and lightly spicy sauce, to savory ceviche. I would love to try to make this at home. — Laura Bellinger, Atlanta

Tim Pinkham, Agave’s managing partner, was, as always, happy to provide this recipe, available for enjoying at the restaurant or for curbside carry out and delivery. The restaurant opened for dine-in service the first week of June.

When making the ceviche, the restaurant seasons the shrimp with their signature chili rub. You can purchase it online or Pinkham says you can substitute Old Bay or your favorite seafood seasoning. And in our photo, the dish is garnished with a roasted red pepper sauce made from pureeing one roasted red pepper with olive oil and seasoning to taste. The sauce is chilled before using.

As always, you can control some of the heat in this dish by keeping or removing the seeds from the fresh peppers. And if you are at all sensitive to the oils in hot peppers, wear gloves when preparing this dish.

Agave’s Shrimp Ceviche and Fried Avocado

Agave’s Shrimp Ceviche and Fried Avocado
  • 20 peeled jumbo shrimp
  • 1 tablespoon Old Bay or other seafood seasoning
  • Leaves from 1 bunch cilantro, chopped
  • 1 large onion, finely chopped
  • 8 tomatillos, husk removed, rinsed, cored, chopped in large pieces
  • 5 jalapenos, stems removed, finely chopped
  • 1/2 cup chopped fresh basil leaves
  • 1 serrano, stem removed, finely chopped
  • 1/4 cup your choice of vegetable oil
  • 1/4 cup apple cider vinegar
  • Juice of 2 limes
  • Juice of 2 lemons
  • Salt and pepper
  • 1 cup vegetable oil, for frying
  • 1 cup all-purpose flour
  • 1 cup panko
  • 1 cup buttermilk
  • 1 ripe avocado, cut into quarters
  • Poblano Cream Sauce (see recipe), for serving
  • Toss shrimp with seafood seasoning until all shrimp is coated.
  • Heat grill to 400 degrees or large skillet over high heat. Grill shrimp until exterior is seared, but interior is still rare. Remove from heat and chop into rough pieces.
  • Make ceviche: In a large bowl, combine shrimp with cilantro leaves, onion, tomatillos, jalapenos, basil, serrano, oil, vinegar, lime juice and lemon juice. Toss together and taste for seasoning. Cover and refrigerate until ready to serve.
  • To prepare fried avocado: Heat oil in a large skillet over medium-high heat. Put flour in one pie plate, buttermilk in a second pie plate, panko in a third pie plate. Coat avocado quarters first in flour, then buttermilk, then panko. Carefully put into hot oil and cook until golden brown on both sides, about 1 minute. Drain fried avocado slices and get ready to plate immediately.
  • On serving plate, spread four small serving plates with 1/4 cup Poblano Cream Sauce each. Top each with one quarter fried avocado and add 1 3/4 cups shrimp ceviche. Serves: 4

Nutritional information

Per serving: 894 calories (percent of calories from fat, 54), 40 grams protein, 64 grams carbohydrates, 8 grams fiber, 53 grams fat (trace saturated fat), 289 milligrams cholesterol, 1,250 milligrams sodium.

Poblano Cream Sauce

Poblano Cream Sauce
  • 2 cups heavy cream
  • 1 poblano pepper, stem and seeds removed, roughly chopped
  • 1/4 cup yellow onion, roughly chopped
  • 1 clove garlic
  • Salt and pepper
  • In a medium saucepan, combine cream, pepper, onion and garlic. Bring to a boil, then reduce heat and simmer 15 minutes or until all ingredients are soft. Move mixture to a blender and puree until smooth. Taste for seasoning. Cool and refrigerate until needed. You can make up to 2 days ahead. If made ahead, warm sauce before using. Makes: 2 1/2 cups

Nutritional information

Per serving: (one tablespoon) 42 calories (percent of calories from fat, 90), trace protein, 1 gram carbohydrates, trace fiber, 4 grams fat (trace saturated fat), 13 milligrams cholesterol, 7 milligrams sodium.

FROM THE MENU OF … Agave Restaurant, 242 Boulevard SE, Atlanta. 404-588-0006, www.agaverestaurant.com

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