This is my family’s version of guacamole. One thanksgiving, I asked my father to prepare the avocado for an appetizer I was serving, and he took such a diligent approach to cutting the flesh out of the avocado – it was beautifully executed with small uniform cubes. I then asked my mother to chop up some onion. She grabbed the red onion, minced in small cubes and pour some white vinegar over the onion – the taste was incredible!
So, the Serrano Version of Guacamole was born!
• Chill two very ripe avocados in the fridge for 1 hr, then open in half and cut horizontally & vertically to create small cube shapes. Carefully take the flesh out of their skin with a spoon and place in a bowl (with the two avocado pits)
• Chop up 1/3 of a red onion into uniform small cubes and place in a bowl. Cover the red onion with white vinegar and place in freezer for 1 hour (this allows the onion to pickle and also gives the onion a nice crunch). Place in a sieve and drain vinegar.
• Chop up 1/3 of a tomato and combine with onion and cubes avocado. Be careful not to “mush” the avocado as the texture is what makes this so special!
• Season with fresh cracked pepper and sea salt.
• For variation, add chopped shrimp or drizzle balsamic glaze and serve with homemade tortilla chips (recipe to come)!