What’s the secret to perfectly cubed avocados, every time? The answer (or tool) might surprise you. Follow along with Top Chef alum Katsuji Tanabe as he creates his bulletproof guacamole recipe that requires just a handful of ingredients and needs minimal cleanup.
Tanabe pushes avocado halves through a baking rack to quickly create uniformed cubes of the fruit. From there, he gently folds in onion, pepper, salt, and cilantro for an appetizer that comes together almost instantly. You can use an extra squeeze of lime juice to prevent the plated guacamole from oxidizing and turning brown, and Tanabe recommends saving extra salt for a punchy finish. While the recipe serves four at Tanabe’s restaurant a’Verde in Cary, North Carolina, he says, “It’s never enough!”
4-5 large ripe avocados
Juice from 4 large limes
1 small red onion, chopped
2 small serrano peppers, chopped
1 bunch cilantro, bottoms removed and leaves loosely chopped, separated
¾ tablespoons salt, plus more for serving
1 tablespoon olive oil
- Halve each avocado and use knife to carefully remove pit. With a large spoon, scoop out avocado and place on a resting rack positioned over a large bowl. Slowly “cube” avocado by pushing it through rack and into bowl.
- Add lime juice, onion, peppers, ¾ of the cilantro, and salt to bowl with avocado and gently fold ingredients together, being careful not to mash.
- Plate in serving bowl and garnish with reserved cilantro leaves, salt, and olive oil.
Recipe ByKatsuji Tanabe from a’Verde in Cary, North Carolina
Contributing CityThe Research Triangle