Avocados are superb salsa ingredients. Their creamy green character and smooth texture is enhanced with colour and taste when combined with stronger flavours. This is brilliant on freshly pan-fried, grilled or barbecued fish. You could expand it by marinating some fresh fish in lemon juice for a couple of hours, drain off the lemon, mix the fish through this salsa and present it on a bed of crispy lettuce, such as iceberg or cos, torn into bite sized pieces.
Ingredients
2 | Mangoes, diced |
2 | Red peppers, roasted, peeled and diced |
2 | Tomatoes, diced |
2 | Avocados, diced |
1 | Red chilli, deseeded and finely chopped |
¼ | Preserved lemons, finely sliced |
¼ cup | Fresh mint |
¼ cup | Fresh coriander, leaves |
1 splash | Avocado oil |
1 splash | Fresh lime juice, or use lemon juice |
1 splash | Fish sauce |
¼ cup | Red onions, sliced thinly or finely chopped |
Directions
- Finely chop the fresh mint and coriander.
- Mix the mango, red pepper, onion, tomato, preserved lemon and chilli together. Stir in the herbs and dress with a splash of avocado oil, lime or lemon juice and fish sauce to bind together.
- Salsa should be served fresh but letting this sit for half an hour will allow the flavours to marry.