Guacamole with crickets

• ripe avocados↗3
• red chilli↗1

  finely chopped

• coriander↗½ small pack

  leaves and stems minced

• lime↗1

  juice and zest

• small red onion↗1

  very finely sliced into rings

• vegetable oil↗50ml ml
• cumin seeds↗2 tsp tsp
• smoked paprika↗½ tsp tsp
• crickets2 tbsp tbsp
• salted tortilla chips↗

  (optional)

Step-by-step instructions

1. 1

   Mash the avocado in a bowl, then add the chilli, coriander, lime zest and juice, season with salt and pepper. Refrigerate until use.

2. 2

   In a non‑stick pan heat the oil, then add the onion and fry for about 5 minutes until deeply golden and crispy. Add the cumin seeds, smoked paprika and crickets for the last few seconds just to warm them, then transfer the mixture onto a plate lined with plenty of paper towels. Season well with salt.

3. 3

   Place the crunchy cricket‑onion mixture over the guacamole and prepare enough tortilla chips for dipping. For a tidy presentation, shape the guacamole in a large kitchen ring. It also works well as an original side dish for meat or vegetable chili con carne.