• 1/2 pound prepared crickets (lightly toasted, wings & legs removed)
  • 3 cloves garlic, peeled and chopped
  • 1 serrano chile, seeded and diced
  • 1/2 onion, chopped
  • 1/2 cup oil, for frying
  • Dash salt
  • 1 lime, cut into wedges

Passo a passo

  1. Heat the oil in a shallow pan and saute the garlic, chile, and the onions until the onions are translucent.
  2. With a slotted spoon, remove and discard the onions, chile and the garlic from the oil, leaving the oil in the pan.
  3. Saute the crickets in the oil until they are brown and crispy. Remove and drain on paper towels.
  4. Sprinkle salt over the top, and then squeeze some lime over them.