Seriously Simple: Cinco de Mayo seafood brochettes
By Diane Rossen Worthington, Tribune Content Agency
on
1 large ripe avocado, peeled and diced
1 jalapeno, seeded and finely chopped (see note)
1 shallot, finely chopped
2 tablespoons finely chopped mint
2 tablespoons fresh lime juice
Salt
1. Combine all ingredients in medium mixing bowl. Taste for seasoning.
2. Refrigerate covered until ready to serve.
For a variation, canned jalapenos may be used if fresh are not available.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
