• Prep Time
    5 Mins
  • Cook Time
    0 Mins
  • Total Time
    5 Mins
  • The base number of servings for this recipe is 4
    OK

    Whitefish Guacamole (Guacamole de Pescado Ahumado)

    Jewish and Mexican cultures come together in this smooth and spicy non-traditional guacamole loaded with whitefish by Chef Julian Medina.

     

    Julian Medina, chef-owner of Toloache, Coppelia, and Yerba Buena in New York City. He was born and raised in Mexico City, where he trained professionally. In 1996, Medina was named Chef de Cuisine at Maya, an upscale Mexican Restaurant in New York City. He later trained at the French Culinary Institute, before opening his restaurants. Medina lives in New York City with his wife and daughter.

     


    Ingredients
    For the Guacamole
    2
    Mexican hass avocados
    1/4
    cup
    plus 1 tablespoon red onion
    2
    tablespoons
    cilantro, chopped
    1
    jalapeño, chopped
    *
    juice of 1 lime
    *
    kosher salt, to taste
    For the Whitefish Salad
    1
    cup
    smoked whitefish
    1
    tablespoon
    mayonnaise
    1
    tablespoon
    diced red onion
    1
    teaspoon
    Chopped Cilantro
    1
    teaspoon
    chopped chives
    Directions
    For the whitefish: Combine all ingredients and mix well. Set aside.
    For the guacamole: Scoop the pulp out of the ripe avocados into a bowl and set aside.
    In another bowl combine the diced onion and jalapeño with the lime juice and a pinch of salt. Let marinate for 3 minutes.
    Add avocados, cilantro and whitefish salad to the marinated ingredients.
    Mash the ingredients together and check seasoning.
    Serve with tortilla chips.

    The base number of servings for this recipe is 4
    OK

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