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Cricket topped guacamole

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

  • Prep: 15 mins
    Cook: 6 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 236
  • Carbohydrates 2
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 23
  • Fibre 4
  • Salt 0.02

Nutrition per serving

  • Calories 236
  • Carbohydrates 2
  • Saturated Fat 4
  • Sugar 1
  • Protein 3
  • Fat 23
  • Fibre 4
  • Salt 0.02

Ingredients

  • 3 ripe avocados
  • 1 red chilli, finely sliced
  • ½ small pack coriander, leaves and stalks chopped
  • 1 lime, juice and zest
  • 1 small red onion, very finely sliced in rings
  • 50ml vegetable oil
  • 2 tsp cumin seeds
  • ½ tsp smoked paprika
  • 2 tbsp crickets
  • salted tortilla chips (optional)

Method

  1. 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.

  2. 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.

  3. 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.