Ella Canta’s Guacamole Nationalista

At her Mayfair-based restaurant Ella Canta at InterContinental London Park Lane, Martha Ortiz’s guacamole dish comes topped with a dazzling gold grasshopper. There are no critters in this at-home recipe, but the chef’s love of bold flavours and traditional Mexican cuisine prevails. Serve with tortillas and a punchy margarita

17 August 2020

Ingredients

150g brown onion, chopped
Fresh lime juice, to taste
800g avocado
100g coriander, chopped
90g Serrano chilli, chopped and seeded, or to taste
Salt, to taste
Pomegranate seeds, to taste
Requesón (white moist cheese — the Mexican version of ricotta)
Corn tortillas, cut in triangles and fried, on the side or maíz tostadas

 

Method

Soak the onion in lime juice for half an hour, and then drain.

Carefully mash the avocado in a bowl or molcajete (a traditional lava-stone mortar with pestle).

Add the cilantro, onion and chilli, and season with salt and pepper.

Serve on a plate or bowl and decorate with the pomegranate seeds, the requesón cheese and the tortilla triangles.

InterContinental London Park Lane will reopen in September