Escabeche, Salsa, Guacamole & Tortilla Chips
Escabeche, Salsa, Guacamole & Tortilla Chips
Rated 5.0 stars by 1 users
Category
Servings
6
Prep Time
20 minutes
Cook Time
15 minutes
Take your taste buds to Mexico with this Dillicious twist on our Mexican mixed pickle, "Escabeche".
@allilau
Ingredients
2 medium carrots
1 medium red onion
2 sliced jalapeno peppers
½ bunch of sliced radish (optional)
½ jar of Dillicious pickle brine
Fresh coriander (optional)
Serve with a side of Dillicious Spicy Pickles
1/2 cup halved cherry tomatoes
1 corn cob, chargrilled
1 cup coriander leaves, washed & rinsed
1 whole lime
Salt
2 whole avocados
1 whole lime
Salt
La Tortilleria tortilla chips
3-4 tbsps chipotle mayonnaise
100g Aphrodite feta cheese
Serve with a side of Dillicious Spicy Pickle Spears
Escabeche (Mexican Mixed Pickles)
Salsa
Guacamole
To Serve
Directions
Escabeche (Mexican Mixed Pickle)
Slice carrots, red onion, jalapeños, and radish.
Add half a jar of Dillicious pickle brine to a small pot and bring to a simmer.
Add the sliced veggies to the simmering brine and let cook for one minute. Remove from heat and let sit in hot brine.
Drain the brine and place into serving dish and allow to cool (you can put into fridge to speed this process).
Salsa
Dice pickles into smaller pieces and add to a large mixing bowl.
Add halved cherry tomatoes, slice the chargrilled corn cob into kernels and combine corn cob into kernels and combine with pickle mixture to make a salsa.
Season salsa with juice of 1 lime and sea salt to taste. Add chopped coriander and set aside.
Guacamole
Mash avocado with juice of one lime and season to taste with sea salt.v
To Serve
Layer corn chips over a serving platter and spoon salsa, chipotle mayonnaise & guacamole on top of the chips.
Crumble feta over the top and serve with additional Dillicious Escabeche & Dillicious Spicy Pickle Spears on the side.