Nachos with guacamole

Chef: Leo Ngo

Restaurant: Casapiedra Ibiza

Nachos with guacamole. Casapiedra Ibiza Restaurant

Recipe Details:

Ingredients:

  • For the guacamole:
  • 250 g avocado
  • Juice from ½ lime
  • 50 g onion
  • A dash of soy sauce
  • A pinch of salt
  • 5 g coriander
  • A pinch of togarashi (a spice mixture containing 7 ingredients)
  •  
  • For the base:
  • 100 g tortilla chips
  •  
  • For the coating:
  • 200 g tomato juice
  • 20 g gelatine mixture
  • A pinch of red food colouring
  • A dash of grenadine
  • 10 g poppy seeds
  • 50 g of water
  •  
  • For the topping:
  • Cream cheese
  • Sriracha mayonnaise
  • Micro mesclun
  • Baby radishes

Preparation:

We have created a trompe-l’oeil version of a traditional Mexican recipe. The result is a different presentation while maintaining the original flavours and essence of the dish.

For the guacamole:
Mash the avocado and add the onion cut in brunoise, add the salt, soya sauce, coriander and the juice of ½ lime. Once the ingredients are mixed, separate 30 g of it and freeze at -18° for 24 hours in bags, shaping the mixture like a strawberry.

For the base:
Blend the tortilla chips to simulate the terrain.

For the coating:
Put the tomato juice, the grenadine, food colouring and water in a saucepan. Once hot add the gelatine mixture, stir until dissolved and add the poppy seeds.

For the strawberry:
Remove the strawberry-shaped frozen guacamole mixture from the bag and dip in the tomato mixture using a skewer, repeat this process three times and leave to cool at room temperature for 45 minutes.

Presentation:
First place the base, then place the strawberries on top and decorate with the cream cheese, sriracha mayonnaise, micro mesclun and baby radishes.