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Guacamole con Chapulines

Guacamole con Chapulines (Guacamole with Grasshoppers)

Chef's Pencil Staff
4.91 from 98 votes
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine Mexican
Servings 2 servings

Ingredients
 
 

  • 2 ripe avocado
  • 2 lemons juiced
  • 3 ½ oz chapulines wings and legs removed
  • 1 garlic clove minced (or 1/4 tsp garlic powder)
  • 1/2 red chilli to taste
  • 1/4 onion
  • 1/2 cup coriander leaves
  • 2 green chilies
  • 1/4 cup water
  • sea salt to taste
  • pepper to taste
  • 2-3 tbsp olive oil for cooking

Instructions
 

  • Pour the lemon juice over the avocado and mash with a fork.
  • Blend together the onion, chili and cilantro with water until well combined and smooth.
  • Pour the mixture over the avocado and season well with salt and pepper to taste.
  • Heat the olive oil in a pan over medium-high heat then sauté the onion garlic and chopped red chili until the onion becomes translucent.
  • Then remove the onion, garlic and chili from the pan with a slotted spoon, careful to drain and keep as much of the infused oil as possible.
  • Add the chapulines to the pan and fry, stirring often, until browned on all sides and crispy. Remove onto a dish lined kitchen towel to absorb the excess oil.
  • Place the grasshoppers on top of the guacamole and serve in tacos.

Notes

Guacamole con Chapulines
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