This marriage of kimchi and guacamole isn’t anything close to traditional, but it’s what happened when Food editor Joe Yonan was called upon to make a quick appetizer for a group of hungry people while he was staying in an unfamiliar house.
Don’t mash the avocados the way you would when making guacamole; they’re best left in chunks. The dish is best served just after it has been made.
Serve with tortilla chips or crackers. Makes 1 3/4 cups (4 appetizer servings)
- Flesh of 1 ripe avocado, cut into large chunks
- 2 tablespoons fresh lime juice (from 1 lime)
- 1/2 cup homemade or store-bought kimchi, preferably spicy, with its liquid
- Sea salt (optional)
Toss the avocado chunks with the lime juice in a serving bowl.
Chop the kimchi if the pieces are bigger than bite-size, then gently toss it and all of its liquid with the avocado. Taste, add salt if necessary, and serve.