From Too Many Chefs -

February 20, 2005
Avocados, Chile, and Lime

One of the all-time great quickie appetizers, and a hit and run post for the day.

Get a good green Haas avocado. Make sure it's ripe. Slice it in half. Remove the pit. While the avocado is still in the skin, slice each half's contents lengthwise into 6 or 8 long thin slices.

Use a spoon to scoop out the slices. If you're careful, they should come out intact.

Sprinkle lime juice (a teaspoon or so) and chili powder (a 1/2 teaspoon or so) over the mix. Serve as is with a fork or transfer onto corn chips for easier eating.

If you're a salt addict you can sprinkle a pinch of kosher salt over the whole plate, too.

The lime should prevent browning, and the chili gives it a nice little kick. Yum.

Posted by Barrett in Maryland at February 20, 2005 7:08 PM | TrackBack

Yum indeed! The chile, salt and lime routine works well on slices of jicama too.

Posted by Amy on February 20, 2005 at 9:11 PM

I haven't tried that, but next time I see jicama in the store I will.

It took me forever to link "hicama" to the word jicama. I was convinced it was pronounced Gee-cahma.

Posted by barrett on February 20, 2005 at 9:42 PM

Yummmm... there is a "shortcut", however... if you are impatient and a glutton, like me, you will split the avocado, pull out the pit, squeeze the lime juice into the pit "hole", sprinkle in the chile and salt, and eat it out of hand with a spoon.

Posted by Fatemeh on February 20, 2005 at 10:36 PM

I always use powdered chipotle in that preparation, which by the way, is good on toasted homemade whole wheat bread with a bit of melted havarti and some mizuna and chives.

I craved the above sandwich when I was pregnant.

Posted by Barbara on February 21, 2005 at 12:33 AM

I adore Jicima with lots of lime juice and I found this amazing smoked chili salt to finish it with. Loads of chipotle flavor with the texture of grey salt. YUM!

Posted by Joni on February 16, 2006 at 2:02 PM