Thie recipe is one of the first The Wandering Chew ever developed. For our second ever pop-up dinner in March 2014, we decided to explore the flavours of the Mexican-Jewish community. This specific recipe comes from Lysette Yoselevitz, who grew up in Mexico City in the Colonia Condesa neighbourhood, eating both Ashkenazi and Mexican food. Lysette’s childhood food fusion is a remarkable example of how cultures come together through food – think matzah ball soup garnished with jalapenos or gefilte fish a la Veracruzana.
Lysette loves chopped liver (a sentiment we strongly share) but she couldn’t convince her kids to eat it. Instead, inspired by her childhood memories of Mexican/Ashkenazi food combinations, she replaced the liver with avocado and mixed them with the elements of traditional chopped liver. The unctuous texture of the avocado is a great substitute for the liver – and makes this recipe vegetarian. Her kids love it, and so do we!
- 2 eggs
- 1 white onion, finely diced
- 2 avocados
- Juice of ½ a lemon
- Canola oil
- Salt & pepper, to taste
Place eggs in a saucepan and cover with cold water. Bring the water to a boil and immediately turn off the heat. Leave the eggs in the covered pot for 8 minutes, until hard-boiled. Drain and run the eggs under cold water. Peel and chop the hard-boiled eggs into half-inch pieces.
Heat the oil in a skillet over medium heat and add the onions. Cook the onions until caramelized, about 8-10 minutes. Set aside to cool.
Mash the avocados until smooth and mix in the onions, eggs and lemon juice.
Season generously with salt and pepper. Serve with rye bread or tortilla chips.