- 4
Ingredients
- 4 Large Avocados
- 1 grapefruit
- 1 large shallot, finely chopped
- 2 garlic cloves, finely grated
- 3 tablespoons fresh lemon juice
- 1 teaspoon kosher salt, plus more
- 1/2 small preserved lemon, flesh discarded, peel finely chopped
- 1/2 cup finely chopped fresh cilantro
- 2 tablespoons olive oil
- 2 teaspoons finely grated peeled ginger
- 2 teaspoons harissa paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon honey
- 1/2 teaspoon tomato paste
- Freshly ground black pepper
Preparation
Step 1
Using a sharp knife, cut all peel and white pith from grapefruit; discard. Working over a medium bowl, cut between membranes to release segments into bowl. Squeeze in juice from membranes as needed to make 2 tablespoons juice; discard membranes and reserve any extra juice for another use. Coarsely chop segments; return to bowl.
Combine shallot, garlic, lemon juice, and 1 teaspoon salt in a medium bowl; let stand 10 minutes (this will mellow shallot and garlic). Mix in grapefruit, preserved lemon peel, cilantro, oil, ginger, harissa, cumin, honey, and tomato paste; season with salt and pepper.
Can be made 5 days ahead, covered tightly and chilled.
Halve each avocado and brush with olive oil. Place on grill face down for 30 seconds on medium-high heat.
Spoon the chermoula evenly into the avocados.