SPAIN ~ TAPAS: Avocados with Carpaccio of Cecina
SPANISH TAPAS:
AVOCADOS WITH CARPACCIO OF CECINA
4 servings
7ozs cecina from León {since air cured beef is unavailable in USA, substitute thinly sliced jamón serrano}
4 avocados
1/2 cup olive oil
Freshly-ground black pepper
Lemon juice
Salt flakes
Chives
Coriander
Oil for drizzling
Slice cecina very thinly by machine, or use vacuum-packed jamón serrano {Serrano Ham} slices. Lay them out on a serving dish, overlapping slightly. Sprinkle with black pepper and drizzle with olive oil. Leave to marinate for half an hour. Cut avocados in half and remove pit, taking care not to break the peel. Without going as far as the peel, scoop out the flesh using a teaspoon. Sprinkle the flesh with lemon juice to prevent it from getting brown. Place balls of avocado flesh inside the avocado shells, interspersed with the cecina marinated in oil. Sprinkle with chopped chives and coriander. Drizzle with a little olive oil then sprinkle a few Maldon salt flakes over. Serve cold.
Source: Spain GourmeTour magazine