Skull Guacamole

Chef Adriana Martin

Guacamole is the appetizer of choice in any Mexican-themed dinner, are you ready to make this fun skull guacamole using an avocado carving? This recipe has fresh ingredients and Mexican spices to add more flavor.

5 from 11 votes

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Prep Time 10

Cook Time 5

Total Time 15

Course Appetizer or Side Dishes

Cuisine Mexican Cuisine

Servings cups

Calories 338 kcal

Equipment

Cutting board
Pairing knife
Bowl

Ingredients

2 ripe avocados ready to use
1 firm avocado to carve
1 serrano pepper cut in rounds
1 piquillo pepper cut in strips
4 radishes cut in flower shapes
1 lime cut in rounds
1/2 lime
1 teaspoon of cumin
1 teaspoon of sea salt

Instructions

Start by cutting the radishes and form flowers, cut the lime round, the serrano, and the piquillo peppers, and set aside.
Mash the two ripe avocados with a fork on a bowl. Add half of the lime juice and season with ground cumin and salt. Set aside.
Using an edible ink marker mark the avocado to make precise cuts to make a skull shape. Use a sharp paring knife and start the carving.
Serve the avocado mash in a serving bowl, and start decorating following the image on the recipe card.
Serve the skull guacamole with blue corn chips and pork rinds.

Notes

Prepare and enjoy the skull guacamole the same day.

Nutrition

Serving: 0gCalories: 338kcalCarbohydrates: 22gProtein: 4gFat: 30gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gSodium: 812mgPotassium: 1040mgFiber: 15gSugar: 2gVitamin A: 404IUVitamin C: 36mgCalcium: 43mgIron: 2mg

Keyword day of the dead, guacamole