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Avocado Mousse

Tuesday, 31 July 2012


This recipe from Chef V. Morin, who writes, "avocado is an awesome fruit. I like avocado for breakfast it is full of vitamin A. and it can be made into an incredible mousse as well, served with seared shrimp or scallops and your favorite chile. I like Chipotle. Check out one of my favorite recipes for Avocado Mousse. Enjoy !!!"

See more avocado recipes in the article Avocado Madness!


At a glance
Chile peppers
Cooking Method
Heat Level
Appetizer/Hors d'oeuvre
8-10 as an appetizer

4 ripe Avocados halved, pitted and peeled

1 lime, juiced

½ cup sour cream

1/2 cup cream cheese

Salt to taste

1 whole chipotle chile

¼ lime, juiced

½ teaspoon salt

10 Seared Scallops or 10 Seared Shrimp (you could also grill them if you choose to)

1 tablespoon olive oil

¼ teaspoon sea salt


To Make the Avocado Mousse:

Cut the avocado in half, remove the pit, and scoop out the flesh into a blender or food processor. Puree the avocado with the lime juice and the chipotle and season with salt. Set aside.

In a large bowl, whip cream cheese and sour cream until soft. Fold avocado puree into whipped cream gently but thoroughly.

Mix all ingredients in blender until smooth.

To Make the Scallops or Shrimp:

Sprinkle both sides of scallops or shrimp with salt.

Heat a nonstick pan over high heat and add 1 tablespoon of olive oil. The oil needs to be very hot before you add the scallops or shrimp.

Place the scallops or shrimp flat-side down in the hot pan. Don't overcrowd the pan, or you'll lower the pan temperature, causing the scallops or shrimp to be steamed rather than seared. Cook for about 2 to 3 minutes on each side until golden and caramelized. Make sure they are caramelized before turning. Turn only once. Do not overcook or they will be rubbery.

Making it look as beautiful as it tastes.....

Spoon the avocado purée into cocktail glasses. I like to use Martini glasses.

Place one skewered scallop across the rim of each cocktail glass or butterfly one shrimp and stand on the top of the actual mousse (it should look like a scorpion tail) for each cocktail glass and serve. Chill the mousse in the glasses until you are ready to serve.

Heat Scale: Mild/medium


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