Eating this reminds me of Baja Mexico because this recipe was born on the beach at one of our pop-up dinners. Creating this was a happy accident and I don’t believe I can eat regular guacamole anymore. Most people who have tried this say the same thing. It’s definitely one of my signature creations and quite a crowd-pleaser.
› 1-2 tsp olive oil
› 1 tsp fresh grated ginger
› 1 garlic clove, smashed into a paste
› 2 ripe avocados
› Juice of 1 orange and ¼ tsp zest
› 1 tbsp fresh cilantro (coriander), finely chopped
› ½ tbsp agave
DIRECTIONS:
- Add the oil to a small saucepan and set over a medium heat.
- Add the ginger and garlic to the pan and let it caramelise for about 5 minutes, or until the ginger is toasty brown and the garlic is fragrant.
- Meanwhile, scoop the avocado flesh into a bowl and smash with the zest of the orange, cilantro, and a pinch of salt.
- Add the orange juice and the agave to the pan and let it reduce by about one quarter, about 3 minutes.
- Add the ginger mixture to the avocado and mix well.
SERVE
Serve with tortilla chips, fry bread, or throw it onto a rice bowl.
Serves 4-6
