Lime Guacamole

Presented by Johnson & Wales University

6          each                 Ripe avocados

2          each                 limes, juiced

1          ounce               lime zest, finely chopped

1          each                 lime segmented and diced

4          ounces             shallot, minced

2          each                 medium size, Serrano chiles, minced

4          ounces             cilantro about 1/2 cup, finely chopped

1          ounces             Extra-virgin olive oil

To taste                       Kosher salt

To taste                       Freshly ground black pepper


  • 1. In a medium size mixing bowl, halve and pit the avocados.
  • 2. With a tablespoon, scoop out the flesh into the mixing bowl.
  • 3. Mash the avocados using either a fork or potato masher, leaving them still a bit chunky.
  • 4. Add the remaining ingredients, and carefully fold everything together.
  • 5. Drizzle with a little olive oil, adjust seasoning with salt and pepper and give it 1 final mix with a fork.
  • 6. Place a damp paper towel tightly over the guacamole so it doesn't brown.
  • 7. Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving