Mexican Sliced Avocado

Buttery, melting avocado slices brightened by sharp lime acidity. Grey sea salt provides a crunch while the chili delivers a clean hit of heat.

• Prep time: 10 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 491
• Protein: 4 g
• Carbs: 11 g
• Fat: 49 g

Ingredients

• 4 piece Persea americana Mill. ( perfectly ripe )
• 2 piece Citrus aurantiifolia (Christm.) Swingle. ( juiced )
• 2 tbsp Extra virgin olive oil
• 2 pinch Gray sea salt
• 1 piece Hot chili pepper optional ( finely minced )
• 10 g Fresh cilantro optional ( chopped )

Instructions

1. Preparing the fruit

   Cut the avocado in half lengthwise. Hit the pit with the knife's edge, twist, and remove it.

2. Slicing

   Slice regular 5mm strips directly inside the skin using the tip of a paring knife, without piercing the rind.

3. Plating and seasoning

   Scoop the slices out with a spoon. Fan them out on a plate. Drizzle immediately with lime juice to stop oxidation, then finish with a thread of oil.

Chef's tips

• The avocado is ready when the flesh yields to gentle thumb pressure near the stem.
• Use a very sharp knife for clean slices that don't get mashed.

Storage

Consume immediately. Air contact will turn the flesh brown quickly despite the lime juice.