Miso Aguachile with Avocado

Instructions

1. Prep Cucumber and Onion

   5 min hands-on

   • Dice the cucumber into small, even pieces.
   • Slice the onion in half, then finely slice into thin strips.

2. Pickle the Onion

   1 min hands-on10 min waiting

   • Place the sliced onion in a bowl with the juice of half a lime and a pinch of salt.
   • Massage the onion to coat with lime juice and salt. Let it sit for 10-15 minutes.

3. Prepare Jalapeños and Coriander

   2 min hands-on

   • Thinly slice the jalapeños, reserving one-third for garnish.
   • Roughly chop the coriander, including tender stalks, and set aside some leaves for garnish.

4. Blend Aguachile Base

   3 min hands-on20 min waiting

   • In a blender, combine most of the cucumber, chopped coriander, garlic, miso paste, and two-thirds of the jalapeños.
   • Add lime juice and cold water. Optionally, add ice cubes.
   • Blend until smooth, adjust seasoning with salt, and chill for at least 20 minutes.

5. Prepare Chickpeas and Avocado

   3 min hands-on

   • Drain and rinse the chickpeas, then pat dry.
   • Halve the avocado, remove the pit, scoop out the flesh, and slice into wedges.

6. Assemble the Dish

   3 min hands-on

   • Pour the chilled aguachile base into a serving bowl.
   • Arrange reserved cucumber, pickled onion, chickpeas, and avocado slices on top.
   • Garnish with remaining jalapeño slices and coriander leaves.

7. Serve with Taco Shells or Chips

   1 min hands-on

   • Break taco shells into pieces or serve with tortilla chips for scooping.
   • Cooking tips:
   • For a creamier aguachile, add a small piece of avocado to the blender.
   • To reduce spice, use fewer jalapeños or deseed them.
   • Keep the aguachile cold for optimal flavor and texture.
   • Ensure chickpeas are dry if roasting for extra crunch.