Eva Longoria, Avocado, and One Helluva Recipe

Well, I love guacamole so I will definetely try it. Can’t stand Desperate House Wifes, But Eva is Hot. Thanks for the recipe.

Cool recipe. Should be good. Will pass it on.
Randy Woody

@Tana – I’m from Mexico. When I was living in France I used the thai “piments oiseau” (literally meaning “bird peppers”). Almost identcal to serrano. Though, I don’t know how they call them elsewhere.

“Cilantro” is Spanish for coriander. French word is “coriandre”, either for the fresh leaves, dried leaves or the seeds. I used to work in a Mexican restaurant at Lyon. While UK costumers used to call it coriander, most of Americans called it cilantro.

And yes, the recipe is the traditional one; and, again, yes, we use limes.

Ah! And depending on the region some peolple add green sour tomato (tomatillo). Guacamole at Mexico also tends to be way hotter.

I really love avocados and guacamole. Kind of a super-food, I think. Nice post, Joel!

P.S. Skip the chips! (if not a cheat day). Try it with celery.

Well, I’m proud of avocados, so I couldn’t stop there.

Avocado, coming from Aztec language (náhuatl) word “ahuacatl”, literally meaning “testicle”.

THE CHOICE for a fat source. Not only they’re rich on monounsaturated fat -healthy-. Also:

-Excellent source of potassium. For low-carbers it’s a blessing.
-Speaking of low-carb, they’re rich in fiber. Most of the carbs from avocado are fiber, so there’s no need to worry.
-As opposed to most fat sources -which are neutral-, avocado scores alkaline in the PRAL scale. This theme alone deserves a whole article. I’ll just say that too many acidic foods and too few alkaline sources is not good, neither for general health or body composition.
-It’s delicious!

@Tana – Where do you live in Europe, so I can export some jalapeños or serranos over there, and other good chiles from México

Love guacamole. That’s almost exactly like how my family makes it, but we use lime juice sometimes and jalapenos instead of serranos. And indeed, Eva Longoria is ridiculously hot, and is one of the main reasons I started watching Desperate Housewives. :-X

Mmmmm avocados, my FAVORITE!!!!!!!! I can eat them alone with salt sprinkled on top. You know what’s better than guacamole….”ceviche de camaron con aguacate” and some tapatio hot sauce. And if it’s a cheat day you can eat it with tostadas. If anyone’s interested I can post the recepie.

@themexican – Would love to try that recipe!! Thanks!

so I just learned avocado means testicle and it has a lotta fans I guess lol

Eva’s not even the hottest one on the show! Give me Terri Hatcher in her prime any day.

@Enerexus – Your ‘piments oiseau’ may be what we call a ‘birdseye’ in Australia- a small (1/2 to 1 1/2 inches long, very hot) ? Limes sound like the way to go, but 8 large avos? Don’t know how big yours are, but 1 spread on 2 pieces of toast (mashed with a good shake of the Tabasco bottle, and topped with black pepper) is a big snack for me (i’m not a small eater) Would probably add some garlic to the recipe!
Still don’t know what ‘Shamoo’ is??

Shamoo – I think he is referring to Shamu the Killer Whale in Florida at Sea World
http://www.seaworld.com/sitepage.aspx?PageID=375

I love guac, but I’m alergic to cilantros. Even some BBQ sauces like Explosion Sauce has cilantros.

Explosion Sauce, it’s good on it’s own.

@Pam
Ingredients:
1 lb of shrimp
1/2 onion finely chopped
fresh lime juice
1 cup chopped peeled cucumber
1/3 cup finely chopped fresh cilantro
2 tomatoes chopped
5 serrano peppers finely chopped
2 ripe avocados, cubed
salt and pepper to taste
Optional: Tapatio hot sauce and tostadas

Directions:
Peel and clean the shrimp. Then chop the shrimp as finely as you can. In a container add the shrimp and covered it completely with lime juice. Add the salt and pepper and let it sit until the shrimp turns pink. Then add the cucumber, cilantro, tomatoes, and peppers. Mix everything up and let it sit in the fridge for about half an hour. Finally add the avocado and serve. Traditionally it is served on top of the tostada, but if you are straying away from carbs it ‘s really good by itself.

@Emilee – Thanks (the penny has finally dropped- doh!) That is a truly awesome video! :-))

love eva. thanks joel.

Originally Posted By Tana
As for the recepie, here in Europe, we cant get jalapeno or serrano pepers.

Where in Europe are you?
Here in Sweden we have all kinds of peppers. Imported probably but still :-)
Jalapeno I know, but I have to Google on Serrano.

I’ve never eaten Avocado, maybe I should try it.

@themexican
Raw shrimp?

Originally Posted By Galina@themexican
Raw shrimp?

i wondered about that too- must be hard to chop?

Originally Posted By simone

Originally Posted By Galina@themexican
Raw shrimp?

i wondered about that too- must be hard to chop?

The shrimp gets “cooked”/pickled by the lime juice

Should have guessed- New Zealand Maoris do much the same with fish and lemon juice, usually combined with tomato, Spanish onion and coconut milk after the fish has ‘cooked’. Looks a bit strange, but tastes very nice.

Just to clarify – cilantro is just coriander?

@ James:

Cilantro is the plant and coriander is the seed. If you cannot get fresh cilantro (which you should be able to this time of year), you can take a few coriander seeds and grind them up and toss them into the guacamole.

Ideally, you grind the seeds using a mortar and pestel. Most people don’t have these lying around. I don’t either. So what I do is place the seeds in a soup bowl. The, using the back of a metal spoon, I apply pressure and crush the seeds. It will be a coarse grind that way.

@ simone:

I used to live in Oz. Your avos tend to be much bigger than here in the US! I would use four for that recipe if I were you. Maybe even 3.

Joel, seeing as how Eva and Tony Parker have divorced – GO FOR IT!!