Guacamole Yucatán


  • 1 1/2  avocados, skinned and pitted
  • 1 Ounce  pico de gallo
  • 2 Teaspoons  fresh lime juice
  • 1/4  small red onion, sliced
  • 1 Teaspoon  habanero paste
  • 1 Teaspoon  sea salt
  • 2 Ounces  medium-sized shrimp, peeled and deveined
  • 1/4  small orange, sliced

Nothing could be easier (or spicier) than this delicious Yucatán-style guacamole from acclaimed chef Richard Sandoval of the La Sandia Restaurants, with locations in Denver, Los Angeles, and Washington, D.C.

Click here to see Healthy Recipes for Cinco de Mayo.


Combine the first 6 ingredients in a Molcajete glass and muddle the ingredients together. Fill a large bowl with the shrimp and orange slices. Add the muddled ingredients to the bowl and serve immediately.

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