Yes I did! I messed with something that shouldn’t be messed with, guacamole. I couldn’t resist making this staple dish just a little different. As I work my way through your Cinco De Mayo celebration, how could I not make guacamole! I already shared my desayuno (breakfast) recipe with you, those Mexican Corn Cakes & Salsa Verde Eggs The hint of cinnamon in those cakes adds the perfect touch, figured an appetizer should be next. And whats better than guacamole with chips?!
This guacamole took me a way for a bit, I wanted to be sitting next to the beach, it is so refreshing! The lime that is usually used in guacamole gives it a tang. Replacing it with grapefruit makes it light, and sort of sweet. Now, it’s not sweet like if you had pour some sugar all up in that guac, its just sweet from the grapefruit juice. I used an Indian River Grapefruit, I found them sweeter than most grapefruits I’ve had. It’s a perfect substitution if you want to save all those limes for the tequila shots.
enough for 2-3 people
3-4 small hass avocados, room temperature
1 small mexican onion- finely chopped
1 small garlic clove- finely chopped
1/2 grapefruit- juice, segments, and zest
1 tsp chopped fresh cilantro
5 orange baby tomatoes, sliced
sea salt *must*
Grab a large bowl, slice the avocados in half and remove the pit. The easiest way is to carefully hold the half with the pit in it and in a soft yet forceful swing, have the knife land on the pit. It should get “stuck” on the pit, you would now twist and the pit will remove from the avocado but stay on the blade. To remove the pit from the blade, grab a towel and carefully pull it off the blade.
Once you have all the pits remove, slice and peel the avocados. Don’t worry it doesn’t have to be perfect, it’s all getting mixed. If you find some parts that are “dark” just slice those off, but don’t toss the entire avocado, it’s still good. Now you should have all the avocados in the bowl. Add the garlic, mexican onion, cilantro, and the grapefruit juices. Mix and press against the bowl with a fork. Now add the segments of grapefruit and the zest, mix in a pinch of salt and taste. Add salt if you feel necessary. You must use sea salt, it enhances the flavor of the avocado. At the end mix in the tomatoes and serve.
As I made this guacamole, I was also dealing with a sick baby. A four legged, hairy baby. It made for a busy weekend, a sad busy weekend. Not sure what got her sick, but her tummy was just not having it. I tried marching through the weekend thinking it was going to pass but when Sunday morning hit and things hadn’t changed, I made an appointment for the vet. She’s now on medication and slowly turning back to her normal self. I miss her spunk, she sure makes the days entertaining. Thank you for everyone who gave their love and support on Twitter.