Avocado, Serrano, Lime Miso, Fried Shallot Recipe

Prepare avocados

Halve the avocados, remove pits, and score the flesh in a crosshatch pattern without cutting through the skin if you plan to serve in the skin. Alternatively, scoop the flesh into a bowl and cut into 1/2-inch cubes. Reserve in a bowl and lightly toss with 1 teaspoon lime juice to prevent browning.

Prepare herbs and scallion

Roughly chop the cilantro leaves (discard thick stems) and thinly slice the white and green parts of the scallion on the bias. Set aside for garnish.

Combine base ingredients

In a small bowl or jar, add 1 tablespoon white miso paste, 3 tablespoons fresh lime juice, 3 tablespoons neutral oil, 1 teaspoon rice vinegar, and 1 teaspoon honey. Whisk or shake vigorously until the miso is fully dispersed and the mixture is emulsified.

Add aromatics and adjust seasoning

Stir in the minced Serrano, 1 teaspoon grated fresh ginger, and 1 teaspoon kosher salt. Taste carefully for heat and salt—Serrano chiles vary. If the dressing is too thick or intensely salty, whisk in up to 2 tablespoons warm water, 1 tablespoon at a time, until it reaches a pourable, creamy consistency. Adjust lime or honey to balance acidity and sweetness as needed.

Rest to meld flavors

Let the dressing sit at room temperature for 5–10 minutes so the Serrano and ginger infuse the miso-lime base.

Slice shallots

Peel the shallots and slice them very thinly (about 1/16–1/8 inch). Separate into rings and pat dry with paper towels to remove surface moisture—this reduces spattering and helps even browning.

Fry shallots

In a small, heavy-bottomed skillet or saucepan, pour 1 cup neutral oil and heat over medium-high until it reaches 325–350°F (use a thermometer) or a small shallot piece sizzles gently without browning instantly. Add shallot slices in a single layer as much as will fit without crowding. Fry, stirring and separating with a slotted spoon, until they turn golden brown and crisp, about 3–6 minutes depending on thickness and oil temperature. Monitor closely to avoid burning.

Drain and season

Using a slotted spoon, transfer fried shallots to a paper-towel-lined tray. Immediately sprinkle with 1 teaspoon fine sea salt and toss lightly. Let them cool completely; they will crisp further as they cool. Repeat with remaining shallots and allow oil to return to temperature between batches.

If avocados were halved and kept in skins, spoon the Serrano-lime miso dressing over the cut surface (about 1 tablespoon per half) and sprinkle with chopped cilantro and sliced scallion. Generously top with a small handful of fried shallots for crunch. Serve with lime wedges on the side.

If avocado was cubed, gently toss the cubes with 2–3 tablespoons of the dressing to coat. Transfer to a serving bowl or plates, drizzle any remaining dressing, sprinkle cilantro and scallion, and finish with fried shallots. Serve immediately.

Store any leftover dressing refrigerated in an airtight container up to 5 days. Re-crisp fried shallots briefly in a 300°F oven for 3–5 minutes if they soften.