Executive Chef Mo Kalmichi teaches how to make the Disney Springs hot spot’s tasty side dish

Offering a gourmet taste of the Americas, Paradiso 37 is a cornerstone of Disney Springs’ dining lineup. This month, Executive Chef Mo Kalmichi teaches how to make their chunky, creamy guacamole.

Ingredients

• 5 large Hass avocados (black in color, slightly soft to the press)
• 2 large limes, juice of
• 1 medium red onion, diced
• 3/4 cup loosely packed fresh cilantro, chopped finely
• 1 large tomato, diced (make sure it isn’t overly ripe)
• Kosher salt to taste
• Serrano chilies, finely chopped

Preparation

1. Slice avocados in half, discard the seed, scoop out of shell with a spoon, and place in bowl
2. Add juice of one fresh lime immediately to prevent browning
3. Use a fork and mash to desired consistency
4. Add chopped red onions, diced tomato and cilantro
5. Stir gently to mix ingredients
6. Add juice of second lime and then salt to taste
7. Stir just slightly until incorporated
8. Add serrano chilies to taste
9. Serve with your favorite tortilla chips for a dip or use with your favorite Mexican dish

For Paradiso 37 reservations, call (407) 934-3700 or visit them online at Pardiso37.com.

This article originally appeared in Orlando Family Magazine’s August 2017 issue.