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This is my take on Mexican guacamole with a Japanese kick. Avocado combines with chillies, wasabi, lime and more for a fantastic dip for tortilla chips, crudites or even use it to make sushi.
10 people made this
- 2 large avocados, chopped
- 1 lime, juiced
- 1 onion, minced
- 2 green chillies, or to taste, seeded and minced
- 10 green shiso leaves, chopped
- 1 tablespoon minced fresh root ginger
- 1 teaspoon wasabi paste
- 1/2 teaspoon ground white pepper
- 2 drops hot sauce (such as Tabasco®)
- 1 tomato, chopped
- salt and black pepper to taste
MethodPrep:10min ›Ready in:10min
- Place the avocados, lime juice, onion, chilli, shiso leaf, ginger, wasabi paste, white pepper and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.
Look for shiso leaves online or in Japanese specialty shops. In a pinch, substitute with fresh mint.
Reviews & ratingsAverage global rating:(11)
Reviews in English (6)
This was very unusual and very tasty. I only used 2 chopped shiso leaves and 1/2 tea. wasabi paste. I actually like it better with lemon juice (1/2 lemon squeezed). Also, try first with 1 jalapeno, add more if desired. For those that don't know what a shiso leaf is... It's a Japanese mint leaf. Each leaf is about 3" big. They usually come like 8 leaves per carton. They are usually found in the produce section of a Japanese store.-08 Feb 2010
Loved this! I couldn't find shiso leaves at my regular grocery store, so I did a little online research and subbed a bit of basil and mint for it. I used a little soy instead of salt and green onion isnstead of regular. The wasabi and ginger are great. We had this with fried wonton wrappers - fun combination. Next time I'll go to the swank gocery for the shiso leaves - I'm curious about them now. Thanks for the recipe!-25 Mar 2010
This was an interesting twist on guacamole. I was serving a thai themed meal so I decided to try it. I couldn't find Sisho leaves anywhere so I had to leave them out and substitute some thai basil. I recommend cutting the wasabi in half to start. The flavor was a bit overwhelming, you can always add more if you need it.-23 Nov 2010