21 ratings

Guacamole Yucatán

Name: Guacamole Yucatán
Yield: 2
Ingredients: 1 1/2 avocados, skinned and pitted; 1 ounce pico de gallo; 2 teaspoon fresh lime juice; 1/4 small red onion, sliced; 1 teaspoon habanero paste; 1 teaspoon sea salt; 2 ounce medium-sized shrimp, peeled and deveined; 1/4 small orange, sliced

May 3, 2012

Richard Sandoval

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.

Servings

Deliver Ingredients

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.

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.

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