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  • The base number of servings for this recipe is 4
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    Pineapple and Cucumber Guacamole

    This dish can be served as a guacamole with chips or even a pineapple-avocado salad appetizer.

     

     

    Roberto Santibañez is the chef/owner of Fonda restaurants in Brooklyn and Manhattan, NY. As a native of Mexico City and a graduate with honors from Paris’s top culinary institutions, award-winning Chef Roberto Santibañez’ culinary resume includes stints as restaurateur, culinary consultant, author and teacher in Mexico, Europe and the United States. He is the author of Rosa’s New Mexican Table, nominated for a James Beard Award. His second book Truly Mexican was one of the Notable Cookbooks of 2011 by the New York Times. Roberto is a member of The Culinary Institute of America’s Latin Cuisines Advisory Council.


    Ingredients
    1
    cucumber, peeled, seeded, and diced (10-12 ounces)
    1/2
    cup
    red onion, finely diced
    2
    fresh serrano or jalapeño chiles, minced, including seeds
    2
    tablespoons
    freshly squeezed lime juice, or more to taste
    3/4
    teaspoon
    fine salt, or 1 1/2 teaspoons kosher salt
    2
    large or 4 small ripe Mexican Hass avocados, halved and pitted
    1/2
    pineapple, peeled, cored, and diced (1/2 inch sizes)
    1/2
    cup
    chopped cilantro, divided
    Directions
    Stir together the cucumber, onion, chiles, lime juice, and salt in a large bowl.
    Score the flesh in the avocado halves in a cross-hatch pattern (not through the skin) with a knife and then scoop it with a spoon into the bowl and gently stir together (do not mash).
    Stir in half the cilantro and the pineapple last so the fresh acidity is distinct from the avocado.
    Season to taste with additional chile, lime juice, and salt.
    Transfer the guacamole to a wide dish and sprinkle the remaining cilantro on top.
    Tip: Because of the acid in the pineapple, this salsa will not discolor as quickly as other guacamoles. Store it in the refrigerator for up to 2 hours with a piece of plastic wrap pressed against the surface. Let it come to room temperature before you serve it.

    The base number of servings for this recipe is 4
    OK

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