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Guacamole Yucatán


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.

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  • 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


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.