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Tijuana Caviar

Guacamole For Chefs

Tijuana Caviar


  • Final Build
  • 1 1/8 t. chili oil, prepared
  • 6 ea. guacamole sphere, sub-recipe
  • 1 1/8 t. tomato powder, dusting
  • 6 ea. crispy cilantro, sub-recipe
  • Guacamole Spheres
  • 105.25 g. Avocados From Mexico, stage 4, peeled, pitted, and lightly mashed
  • 26 g. red onion, rough dice
  • 4 g. cilantro, fresh, picked
  • 49 g. lime juice, fresh
  • 6 g. jalapeño pepper, seeded, rough dice
  • 2 g. garlic, fresh, sliced
  • 3 g. salt, kosher
  • 73.25 g. distilled water at room temperature
  • 5.375 g. calcium lactate, 2%
  • 251.25 g. 5% alginate bath, sub-recipe
  • 451.5 g. lime water, sub-recipe
  • 5% Alginate Bath
  • 1,000 g. distilled water
  • 5 g. sodium alginate
  • Lime Water
  • 442.5 g. distilled water
  • 9 g. lime juice, fresh
  • Crispy Cilantro
  • 6 ea. cilantro leaves, fresh, picked
  • 1 t. vegetable oil spray


  1. Final Build: In a ceramic oyster shell, build each dish in the following order: ⅛ tsp chili oil, 1 each Guacamole Sphere, ⅛ tsp tomato powder and 1 each crispy cilantro leaf
  2. Guacamole Spheres: In a Vitamix, blend avocado, onion, cilantro, lime juice, jalapen͂o pepper, garlic, salt, distilled water, and calcium lactate on #10 setting until smooth. Pass mixture through a chinois in a shallow container. Vacuum seal mixture to remove as much air as possible. In a silicone 24-ct pompomette hemisphere mold*, fill each mold cavity to the top and level with a spatula. Freeze filled molds for 1 hour, or until hemispheres are frozen solid. Pour room-temperature alginate solution in a 4” ½ hotel pan. Solution should have a depth of at least 3” for spheres to completely submerge. Remove frozen guacamole hemispeheres from silicone mold. Place guacamole hemispheres in the alginate solution, ensuring that the hemispheres do not touch each other. Let spheres set for 4 minutes in the alginate solution in order to create the spherification membrane. Carefully remove each sphere from the solution with a slotted spoon. Dip each sphere in cold water to rinse, then transfer and hold spheres in lime water.
  3. 5% Alginate Bath: Pour room temperature distilled water in a Vitamix. While water is blending on a #10 setting, slowly sprinkle in Sodium Alginate. Continue to blend for 45 seconds to ensure complete dispersion. Pour mixture into a 4” ½ hotel pan, cover, and let rest for at least an hour before using. This will allow time for air from the mixture to escape.
  4. Lime Water: Gently whisk lime juice into water until thoroughly mixed. Pour into a 4” ½ hotel pan. Cover until ready to use.
  5. Crispy Cilantro: Cover a dinner plate with plastic wrap; ensure it is taught with no creases. Spray plastic wrap with vegetable oil. There should only be a very thin layer. Carefully place cilantro leaves flat on the oil-covered plastic wrap. Microwave cilantro plate on high for 60-90 seconds, or until cilantro is crispy and delicate. Separate from plastic wrap and hold in a cool dry place until use.
Did you know the avocado is a fruit, not a vegetable? Learn more about the amazing avocado, including its rich history, cultural impact and tasty ways to eat this delicious superfood in guacamole as well as other dishes! © 2024 All rights reserved.

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