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Spicy Seafood Guacamole

This guacamole is alive with heat and salt, because instead of simply tossing chopped onions, cilantro, and chiles into fresh avocado, I mash them up with a generous sprinkle of salt into an intensely flavored, bright green paste.

Only afterward do I scoop out pieces of perfectly ripe avocado and bring it all together into this superb guacamole.

The result is a bit like salad, perfectly dressed in vinaigrette: Every creamy piece of avocado gets coated with the paste, so every bite starts with a pop of flavor, heat, salt and herbs, and ends with the mellow, buttery flesh of the fruit.

It’s sensational, but add a little crab and shrimp marinated in orange juice and chipotle and you have a modern version worthy of the most elegant restaurant, but simple enough for a weeknight dinner at home.

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