Recipe and photo courtesy of Corazón de Maguey restaurant in Mexico City
Makes 10 servings
50 gr. chapulín (grasshoppers), small .
70 gr. jicama, diced
100 gr. mango, diced
2 gr. jalapeño, finely chopped
2 gr. cilantro, chopped
25 ml. lemon juice
1 gr. freshly ground pepper
25 ml. olive oil
5 gr. purple onion, finely chopped
60 gr. tomato, diced
65 gr. avocado
15 gr. cotija cheese
50 gr. refried beans
10 tostadas
In a bowl place the grasshoppers, diced mango, diced jicama, diced tomato, finely chopped onion, finely chopped jalapeño, lemon juice, olive oil, pepper and mix taking care of the integrity of the ingredients. On a tostada, place the refried beans followed by the bowl mix, finish with grated cheese and avocado.