- serves 2 people
- preparation 10 minutes
- difficulty Easy level
Ingredients
- 60 g white onion, finely diced
- 160 ml lemon juice
- 280 g avocado pulp
- 40 g chopped coriander
- 30 g serrano chillies, seeded and chopped, or to taste
- salt and pepper, to taste
- 10 g red pomegranate seeds
- 20 g requesón (see Note)
- corn tortillas, cut into triangles, fried until crisp
- Middle Eastern flat bread, cut into triangles
Soaking time 30 minutes
Instructions
Soak the onion in the lemon juice for 30 minutes to soften and infuse. Drain and set aside.
Carefully mash the avocado in a bowl or molcajete. Add the onion, coriander and serrano chilli. Season with salt and pepper.
Serve the guacamole on a colourful dish, garnished with pomegranate seeds and crumbled requesón. Serve with corn chips and bread on the side.
Note
• Requesón is a Mexican fresh curd cheese very similar to ricotta. Use strained ricotta to substitute if requesón is not available.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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