In conjunction with Global Brand Ambassador Chef Martin Morales, Avocados from Peru captured the imaginations and taste buds of New York's top foodies in a series of highly successful events to kick off the summer season.

Considered one of the pioneers of modern Peruvian cuisine, Morales has taken the United Kingdom by storm with his Peruvian-inspired London restaurants Ceviche SoHo, Andina and Ceviche Old St. He also published his first cookbook in 2014, which was promptly named the No. 1 Cookbook of the Year by The Times of London.Chef Martin Morales (far left) plates a course at the first-in-category Peruvian avocado dinner at New York City’s James Beard House.

"Chef Martin Morales takes a modern and innovative approach to classic Peruvian cuisine," Xavier Equihua, president and chief executive officer of the Peruvian Avocado Commission, said in a press release. "He is the perfect global ambassador for Avocados from Peru, which are so essential to Peru's cuisine and culture and have been for thousands of years."

The week-long schedule of activities started with a live cooking demo on Sunday, June 28 at the 2015 Summer Fancy Food Show, held at the Javitz Center, in honor of National Ceviche Day. Attendees had the opportunity to watch and engage as Morales prepared two of his signature dishes: a vegan Ceviche of artichoke and avocado and avocado quinoa salad. Over the next few days, some of the country's top editors had the opportunity to sample Morales' avocado quinoa salad and Ceviche Andina, both featuring Peruvian avocados, at a very special Chefs' Table promotional appearance at the Hearst Corp. and Conde Nast's new One World Trade Center headquarters.

Between cookbook signings, media appearances and interviews, Morales also prepared a special dinner at the residence of the Peruvian ambassador to the United Nations for more than 40 VIP guests, including key culinary influencers, media and important government figures at the Peruvian Trade Commission.

Rounding out the week, Morales prepared dinner for a sold-out crowd at the James Beard House, one of New York City’s most prestigious and influential culinary institutions. The dinner, a first in the avocado category, focused on the versatility, nutrition and monumental flavor of avocados from Peru.

“I love integrating seasonal superfoods into my cuisine and every year I look forward to the summer avocados from Peru,” said Morales, referring to the fruit’s May to September availability. “Avocados are an essential part of my menus and Peruvian cuisine so I am thrilled to be working with the Peruvian Avocado Commission.”

The week of events was an overwhelming success for all involved and served as an important step toward familiarizing U.S. consumers with the cuisine and culture of Peru, which is the No. 2 exporter of avocados to the United States.

For recipes from Chef Morales and the Peruvian Avocado Commission — or for more information — visit www.avocadosfromperu.com.