Guacamole Yucatán

Guacamole Yucatán
Staff Writer
Guacamole Yucatán

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.

Ingredients

  • 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

Directions

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.

Nutritional Facts

Sugar
6g
7%
Carbohydrate, by difference
9g
7%
Protein
1g
2%
Vitamin A, RAE
6µg
1%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
10mg
1%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Folate, total
2µg
1%
Magnesium, Mg
4mg
1%
Phosphorus, P
10mg
1%
Sodium, Na
86mg
6%
Water
41g
2%

Guacamole Shopping Tip

Basic Latin ingredients include chiles, rice, adobo seasoning, and beans.

Guacamole Cooking Tip

Latin food often packs a lot of heat, so try to moderate the amount of chiles and spices you use for your dish.