I love serving this Asian guacamole to friends and guests not only because it is so tasty, but simply to see their reaction when they realize it is just a little bit different. The unexpected addition of zingy fresh grated ginger, chili garlic sauce (sambal oelek) and toasted sesame oil deliver a flavorful element of surprise to traditional guacamole.
I was introduced to this concept at an event called "Cuisines of the Sun", held in Kona, Hawaii, many years ago. The uber [cute] chef Alan Wong was a participating chef; he served this at his namesake restaurant in Honolulu that featured cuisine inspired by his Chinese heritage and the distinct regional cuisine of Hawaii.
This is a streamlined version of his original recipe that you can find in his cookbook "New Wave Laua". Serve it with corn tortilla chips or wonton chips.
Ingredients
- avocados
- small tomato
- red onion
- scallions
- serrano
- ginger root
- cilantro
- lime juice
- toasted sesame oil
- unseasoned rice wine vinegar
- Asian chili sauce with garlic (sambal oelek)
- salt
See recipe card for quantities.
Jump to RecipeInstructions
- Add the first seven ingredients to a medium bowl
- Gently combine.
- Add the lime juice, sesame oil, rice wine vinegar and chili garlic sauce and salt to taste
- Gently stir to combine.
Hint: The secret to making perfect guacamole is to select perfectly ripe avocados that are soft to the touch but not mushy and ensuring that it retains a slightly chunky texture by not over-mixing.
Keep your guacamole green: While I like to serve guacamole right away, that isn't always convenient. To keep your guacamole from turning brown, limit its exposure to air to prevent oxidation. I squeeze a thin layer of lime juice over the top of mine and then press plastic wrap directly on top of the guacamole to keep air from entering prior to storing in the fridge.
Avocados not ripe? Put them in a brown bag with a banana and fold the top of the bag shut. The avocados will ripen faster when stored with banana(s). Bananas release ethylene gas that triggers ripening in fruits like avocados. It takes about a day.
Avocados ripening too quickly? Simply store them in the refrigerator to stop the ripening process.
Substitutions
- Serrano pepper - substitute half a jalapeño
- Chili garlic sauce - substitute sriracha sauce to taste. Or consider substituting thai red curry paste.
- Red onion -- substitute a shallot or white onion
- Rice wine vinegar - substitute white wine vinegar, champagne vinegar or white balsamic vinegar
- Cilantro - not everyone likes cilantro. consider substituting basil or Thai purple basil
Variations
- Spicy - adjust spice by adding more serrano pepper or chili garlic sauce
- Orange - use orange juice instead of lime juice
- Crab or lobster -- consider folding in 4 oz. of crab meat or diced lobster
- Thai - substitute sesame oil and chili garlic sauce with 1-2 tablespoons of full-fat coconut milk and red or green thai curry paste.
Equipment
- medium non-reactive bowl
Storage
For best experience, serve immediately.
Or squeeze a thin layer of lime juice over the top of the guacamole and then press plastic wrap directly onto it to keep air from entering. Then cover the container prior to storing in the fridge. Store in the refrigerator up to 3-4 days.
🍽️ Recipe
Asian Guacamole
Equipment
- medium bowl
Ingredients
- 2 large avocados or 4 small, peeled, pitted and diced
- 1 small tomato seeded and diced
- 3 tablespoons diced red onions
- 2 scallions sliced, white and light green part
- 1 serrano pepper seeded and minced
- 1 tablespoon grated ginger root
- 1 tablespoon chopped cilantro
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon toasted sesame oil
- 2 teaspoons unseasoned rice wine vinegar or white wine vinegar
- 1 teaspoon Asian chili sauce with garlic sambal oelek or Sriracha, or adjust to taste
- salt
Instructions
- Gently mix all the ingredients together in a medium bowl adding salt to taste. Serve immediately, or cover tightly with plastic wrap and refrigerate.
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