“When Life Gives you Avocados” Guacamole

When avocados turn up at 10 for $10.00, there’s only one thing to do.  You don’t really need a recipe for guacamole, I know.  It’s one of those dishes thats all about the quality of the ingredients rather than the actual measurements.  But an idea that I read about in Ree Drummond’s, The Pioneer Woman Cooks worked really well for me since I was trying to prepare in advance for a lunch for 25.  She suggests that if you have homemade pico de gallo around, all you have to do if mash a few avocados and stir in a few spoonfuls for the perfect guacamole stat.  You can serve any remaining pico de gallo alongside as well, of course. Here’s the general idea:

You need equal amounts of :

1.  Finely chopped tomatoes

2.  Finely chopped red onion

3.  Coarsely chopped cilantro

4.  One or two fresh jalapeno peppers, stemmed, seeded and minced

Toss this together in a small bowl and squeeze in half a lime a bit of salt and toss again.  Taste and adjust lime and salt if needed.  Set aside.  You can make this a few hours in advance.

When you are ready to serve, slice open several ripe avocados and scoop out the flesh.  Sprinkle with salt and mash it all around a bit with a fork.  Then stir in a few spoonfuls of the pico de gallo that you made earlier.  Taste and adjust with additional lime juice and salt…keeping in mind that if you are serving with chips, that will add salt too.  Or serve with my  Make Ahead Chicken Fajitas.

And here is a link to Ree’s step by step tutorial if you want more direction.  Pioneer Woman Pico de Gallo and Guacamole

Tuna Ceviche with Avocado and Cilantro

This lovely little dip is elegant in its simplicity yet casual enough for any barbecue.  It is from the July 2001 issue of Food and Wine magazine and is offered as an example of what one might find around the southern tip of Baja.  In the photos here, I have minced the red onion instead of slicing it and I also doubled the amount of avocado.
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1 pound Sushi grade tuna
1 small red onion, thinly sliced
3/4 cup fresh lime juice (about 5 limes)
1 teaspoon freshly ground black pepper
1 large Hass avocado, cut into 1/3 inch dice
1/4 cup coarsely chopped cilantro, plus leaves for garnish
salt
tortilla chips for serving
Cut the tuna into slices, 1/4 inch thick.  Line a baking sheet with plastic wrap.  Arrange the tuna slices in a single layer on the baking sheet and freeze until fairly firm, about 15 minutes.
Stack the slices of tie using a very sharp chef’s knife, cut the tuna into meat 1/4 inch cubes.  Transfer the cubed tuna to a medium glass or ceramic bowl and stir in the red onion, lime juice and black pepper.  Cover the tuna with plastic wrap and refrigerate for 1 hour, stirring gently with a plastic spatula every 15 to 20 minutes (the diced tuna will change color slightly as the lime juice “cooks” it)
Just before serving, gently fold in the diced avocado and chopped cilantro and season with salt.  Transfer the ceviche to a bowl , garnish with cilantro and serve with tortilla chips.
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