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
Nutrition and extra info
Nutrition: per serving (6)
- kcal236
- fat23g
- saturates4g
- carbs2g
- sugars1g
- fibre4g
- protein3g
- salt0.02g
Ingredients
- 3 ripe avocados
- 1 red chilli, finely sliced
- ½ small pack coriander, leaves and stalks chopped
- 1 lime, juice and zest
Lime
ly-mThe same shape, but smaller than…
- 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)
Method
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.
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.
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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Comments, questions and tips