The St. Regis Mexico City Guacamole
Olives, cheese, and radishes? This one certainly goes off the guacamole grid, but Chef Guy Santoro’s innovative take on this dish is a winner. It serves 10, great for a party.
- 2 Pounds avocado
- 10 Tablespoons fresh coriander
- 10 Tablespoons Serrano chili
- 1 Cup lime juice
- 1 ¼ Cup purple onion
- ¼ Cup of radish
- 1 ¼ Cup of Kalamata olives
- 1 Cup of panela Cheese
- ½ Tablespoon salt
- ½ Teaspoon pepper
Place the olives, with the seed already removed, in an oven tray at 155 degrees Fahrenheit for 5 hours. Be sure to frequently toss the olives. Once they are dehydrated, dice them, to use later.
Cut and dice the onion and put aside. Wash and clean the coriander and also place aside. Clean and dice the serrano chile into very fine cubes and put aside. Cut the panela cheese into ½ inch cubes. Cut the avocado in two, add the onion, serrano chile, lime juice and season with salt and pepper. Finely slice the radish and reserve in water with some ice.
Place the guacamole in a place or serving bowl, add the cubed panela cheese and the dehydrated olives on the guacamole. Serve with tortilla chips and finely sliced radish.