Exquisite gourmet appetizers with guacamole

Chef and culinary instructor Erik Núñez highlights the delicious mashed avocado in two recipes: Zucchini cannelloni with guacamole and avocado and green apple mousse with shrimp and almonds, both easy to prepare, and in which fresh, nutritious, accessible ingredients known to the majority of Guatemalans are combined, which will conquer the most demanding palates.

“It should be noted that creativity plays an important role in its preparation, as it seeks to surprise the diner. Likewise, aesthetics are paramount in this type of dish”said Nunez.

The preparation techniques applied do not present too many difficulties, but they involve precision and fine finishes in the cuts of the vegetables. Flavor and texture need to be enhanced or muted in each one, to make them look more appetizing, he says.

Núñez recommends enjoying these appetizers in the morning or in the afternoon, either with family or at a meeting with friends, and even in harmony with a wine Chardonnaysince the acidity of it brings freshness to the dish and the type of strain combines with the touch of coriander and avocado, giving it a wonderful balance. “My advice is to get carried away with the informality at the table,” he says.

mistakes to avoid

The most common mistake when making guacamole, says Núñez, does not take into account the maturity of the lawyer. For the guacamole to acquire a creamy and tasty texture, the avocado it should be at its tip, with a yellowish color at the corner.

By preparing guacamole well before eating it, it oxidizes, so it must be prepared before serving. It should be kept in a container with a lid to prevent air from getting in and the guacamole from oxidizing. Do not press your fingers too much on the avocado, to avoid causing “bruises”, but touch it very gently to know its condition. Do not use sour lemons or lemons with spots on the skin.

Also, he advises to measure and weigh the ingredients correctly so that all the guacamole is always the same. He recommends that for each avocado, you use a freshly squeezed lemon.

“My favorite way to taste guacamole is with Hummuswhich is an Arabic dish made with chickpeas. The combination of these two ingredients, in addition to the rest, is delicious and very healthy at the same time. Both provide a good amount of fat, protein and fiber. I like to spread it on toast or carrot sticks with slices of Spanish chorizo,” says Núñez.

“Like any cook, I encountered obstacles and challenges that allowed me to achieve all the goals I set for myself. I can say that in these 13 years of experience dedicated to gastronomy, I have learned that the only way to do a good job is to love what you do; for it, I took the time to know my recipes, my times and my processes“, he specifies.

Zucchini cannelloni with guacamole


1 zucchini
1 Hass avocado
Zest and juice of one lemon
2 tomatoes cut into brunoise
1/2 red onion in brunoise
1 small bunch of coriander
1 radish, thinly sliced
Salt and pepper to taste
1 tablespoon olive oil


Extract thin slices of zucchini using a peeler. Use three sheets for each cannelloni. Book cool.
To prepare the guacamole, cut the avocado in half and using a spoon, remove the pulp from both halves. Mash with a fork and pass through a sieve or blender to obtain a fine texture. Add the lemon zest and juice.

Cut the tomato and onion into brunoise (small cubes) and mix with the guacamole. Adjust the seasoning and salt and pepper if necessary. Finely chop the cilantro leaves and mix with the guacamole. To form the cannelloni, spread the three slices of zucchini on a board and mount the guacamole, gently roll to form a cylinder, and cut into two or three portions. Chill the cannelloni for 10 minutes so they don’t fall apart so easily for presentation. Cut radish slices and place them on the cannelloni just before serving.

Also Read: Five Ways to Make the Tastiest Guacamole

Avocado mousse and green apple with prawns and almonds


1 Hass avocado
1 tablespoon olive oil
¼ cup cream
4 grams unflavored gelatin
Zest and juice of one lemon
½ green apple peeled and cut into pieces
Salt and pepper to taste
For the prawns:
200 grams peeled, clean and blanched prawns
1 small handful of finely chopped coriander leaves
¼ brunoise of red onion
1 small grated ginger root
Zest and juice of one lemon
1/2 brunoise of green apple
2 tablespoons chopped almonds
Salt and pepper to taste


For the mousse, combine the avocado, green apple, cream, lemon zest and juice, olive oil and season with salt and pepper. Hydrate unflavored gelatin with a few tablespoons of hot water until smooth. Add to the previous mixture and stir well. Refrigerate in a mold or container to solidify or curdle for at least 30 minutes.

To blanch the shrimp, boil salted water and cook for at least one minute. Remove them and run them under cold water until they stop cooking. Cut them into small pieces and set aside. Combine lemon zest and juice, red onion, ginger and coriander leaves in a bowl. Bathe the prawns in this mixture and add the chopped almonds. Place the shrimp on the avocado mousse, garnish with fresh coriander and serve.

See also: Video: How to prepare a basic guacamole

chef profile

  • Erik Núñez has extensive experience as a private chef.
  • He graduated as an international chef from Intecap, where he studied at the Intecap Instructor Training School.
  • He specializes in avant-garde gastronomy and international cuisine, and has a certification in molecular cuisine.
  • He worked as a private chef for a Palestinian family and at the Ali Baba Kebah restaurant.
  • He was sous chef at the Prana restaurant, in zone 14, of vegan and vegetarian cuisine.
  • Currently, he is a private chef and teaches gastronomy at the Ecole Technique Commerciale and at Intecap.
  • He is a member of the Latin American Federation of Master Chefs.
  • Instagram: erikleonunez89

Read also: Irresistible tilapia with avocado sauce

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