Name: Cricket topped guacamole
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: 6
Ingredients: 3 ripe avocados; 1 red chilli finely sliced; ½ small pack coriander leaves and stalks chopped; 1 lime juice and zest; 1 small red onion very finely sliced in rings; 50ml vegetable oil; 2 tsp cumin seeds; ½ tsp smoked paprika; 2 tbsp crickets; salted tortilla chips (optional)

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Cricket topped guacamole

Cricket topped guacamole

Miriam Nice

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Serves 4 - 6

Easy

Prep: 15 mins

Cook: 5 mins - 6 mins

A star rating of 2.6 out of 5.3 ratingsRate

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A fun introduction to eating insects! The crickets are combined with a crunchy spiced topping which is a great contrast to the creamy avocado dip underneath

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Ingredients

Nutrition

Units:

MetricUS

3 ripe avocados
1 red chilli

finely sliced
½ small pack coriander

leaves and stalks chopped
1 lime

juice and zest
1 small red onion

very finely sliced in rings
50ml vegetable oil
2 tsp cumin seeds
½ tsp smoked paprika
2 tbsp crickets

To serve

salted tortilla chips

(optional)

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Nutrition: per serving (6)

kcal236
fat23g
saturates4g
carbs2g
sugars1g
fibre4g
protein3g
salt0.02g

Method

step 1

Mash the avocado in a bowl then stir in the chilli, coriander, lime zest and juice then season with salt and pepper. Keep in the fridge until ready to use.
step 2

In a non-stick frying pan heat the oil then add the onion, sizzle for about 5 mins or until deep golden and crispy. Add the cumin seeds, smoked paprika and crickets for the last few seconds, just to warm them through, then pour the mixture onto a plate lined with lot of kitchen paper. Season well with salt.
step 3

Pile the crispy cricket and onion mixture on top of the guacamole and have plenty of tortilla chips ready for dipping. For a neater finish shape the guacamole in a large chefs ring. Also great as a funky side to a meat or vegetable chilli con carne.

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A star rating of 2.6 out of 5.3 ratings

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