That is the chef’s favourite guacamole at Palmaïa–The Home of AïA, a principally plant-based resort in Mexico’s Riviera Maya. The addition of barely bitter cacao nibs, juicy pomegranate nuggets, and recent cilantro makes it a good looking addition to your taco Tuesdays.
What you want:
5 ripe Hass avocados, peeled and pitted
1 recent serrano pepper, chopped
1 cup cilantro, chopped
1 tablespoon chopped recent ginger
1 cup pomegranate seeds, divided
3 limes, juiced
2 candy limes, juiced
1 tablespoon cacao nibs, divided
2 tablespoons olive oil
½ teaspoon salt
What you do:
- In a medium bowl, mash avocados. Add serrano peppers, cilantro, ginger, ½ cup pomegranate seeds, lime juices, and 1½ teaspoons cacao nibs. Mix, after which add olive oil and salt.
- Scoop guacamole right into a serving bowl. Sprinkle with remaining cacao nibs, pomegranate seeds, and some cilantro leaves, and serve with tortilla chips for dipping.
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