Guacamole with requesón and pomegranate
Makes about 250g A chapulin (a grasshopper, often eaten in Mexico), painted with edible gold, can be placed on top of the guacamole. — 40g chopped onion — juice of 1 fresh lime — 200g avocado flesh — 25g coriander leaves — 1 serrano chilli, deseeded
and chopped — pomegranate seeds,
to scatter — requesón (moist cheese, the Mexican version of ricotta, which you can use instead), to garnish — corn tortillas, cut in triangles and fried, on the side (optional) Cover the onion with lime juice and soak for 30 minutes, then drain.
Carefully mash the avocado in a bowl or
molcajete (a traditional lava-stone mortar with pestle). Add the coriander, onion and serrano chilli. Season with salt and pepper.
Serve the guacamole decorated with the pomegranate seeds, crumbled requesón cheese, and tortilla triangles, if you like.