Hey Guacamole lovers who just can’t get enough of the ultimate Mexican dip, here are more guacamole recipes that you shouldn’t miss. These recipes go beyond the borders of Mexico.
These versions obviously show how popular guacamole has become worldwide. Savor and experience the different versions of guacamole from Asia to Europe. Learn two unique guacamole recipes, one made with a French touch and the other in Japanese style.
French Guacamole Recipe
When Paris meets guacamole, this French guacamole is born. This is probably the easiest guacamole recipe of all time. With just very few ingredients, you have the French version of this dip. This dip is flavored up with the classic Vermouth, the French aromatic fortified wine that is made or flavored with a combination of several botanicals including roots, barks, flowers, herbs and spices. Added with little tarragon, this guacamole dip ends up simple and savory. One tip, large avocados are ideal for this recipe. Bon appétit!
This recipe yields 4 servings.
Ingredients:
o 4 California Avocados
o 1 Tbsp. fresh lemon juice
o 1 oz. finely chopped shallot
o 3 Tbsp. dry vermouth
o 2 Tbsp. freshly chopped tarragon
o 1 tsp. salt
Procedure:
Slice each avocado in half, remove seeds and peel.
In a large bowl, thoroughly mash California avocados. Toss in the rest of the ingredients. Give a quick stir to combine. Ideally, serve French guacamole immediately along with baguette toasts.
Note: If there are leftovers, store in an airtight container and then chill in the fridge.
Japanese Guacamole Recipe
Just like the Japanese Art of Origami in which anything can be creatively made out of a simple piece of paper, this guacamole too turns into something really sensational with only few simple Japanese ingredients. The wasabi, which is the Japanese horseradish, gives this guacamole the spice and hotness you’ll never forget. So don’t ever miss this ingredient.
You can find this in any Asian grocery store. Try this recipe and then serve Japanese-styled guacamole next to crispy shrimps and with cold beer. Imagine the complimenting sensation you’ll get from indulging into this spicy hot guacamole and ice cold beer. Don’t forget to dip the crispy shrimps into this dip. Trust me, this is a twist you’ll never want to miss. If you’re planning to have a cool drinking session with your friends at home, serve this guacamole and your night will be perfect.
Again, large avocados are required for this recipe. This serves 4.
Ingredients:
o ¾ 3/ 4 cup shredded daikon (Japanese radish)
o ½ tsp. salt
o 2 ripe, Fresh California Avocados, seeded and peeled
o ⅓ cup finely sliced green onion
o ¼ cup fresh salmon caviar*
o 2 Tbsp. plain rice vinegar
o 1 Tbsp. Japanese soy sauce
o ½ Tbsp. Wasabi paste**
Procedure:
Slice each avocado into halves , remove seeds and peel.
In a bowl, toss in daikon along with salt; drain in a strainer for 30 minutes. With clean bare hands, firmly squeeze out daikon to remove as much liquid as possible. Set aside in strainer.
In another large bowl, coarsely mash avocados, making sure not to puree. Stir in the rest of the ingredients and the reserved daikon. Mix well but carefully. Serve immediately next to crispy shrimps.
Just like the Japanese Art of Origami in which anything can be creatively made out of a simple piece of paper, this guacamole too turns into something really sensational with only few simple Japanese ingredients. The wasabi, which is the Japanese horseradish, gives this guacamole the spice and hotness you’ll never forget. So don’t ever miss this ingredient.
You can find this in any Asian grocery store. Try this recipe and then serve Japanese-styled guacamole next to crispy shrimps and with cold beer. Imagine the complimenting sensation you’ll get from indulging into this spicy hot guacamole and ice cold beer. Don’t forget to dip the crispy shrimps into this dip. Trust me, this is a twist you’ll never want to miss. If you’re planning to have a cool drinking session with your friends at home, serve this guacamole and your night will be perfect.
Again, large avocados are required for this recipe. This serves 4.
Ingredients:
o ¾ 3/ 4 cup shredded daikon (Japanese radish)
o ½ tsp. salt
o 2 ripe, Fresh California Avocados, seeded and peeled
o ⅓ cup finely sliced green onion
o ¼ cup fresh salmon caviar*
o 2 Tbsp. plain rice vinegar
o 1 Tbsp. Japanese soy sauce
o ½ Tbsp. Wasabi paste**
Procedure:
Slice each avocado into halves , remove seeds and peel.
In a bowl, toss in daikon along with salt; drain in a strainer for 30 minutes. With clean bare hands, firmly squeeze out daikon to remove as much liquid as possible. Set aside in strainer.
In another large bowl, coarsely mash avocados, making sure not to puree. Stir in the rest of the ingredients and the reserved daikon. Mix well but carefully. Serve immediately next to crispy shrimps.
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