Ingredients
- ½ cup minced red onion, scalded (see note)
- 4 small, ripe avocados, peeled and diced
- 1–2 small serrano chilis (2½ inches long) or ½ small jalapeño chili, seeded and very finely minced
- 3 tablespoons minced fresh cilantro
- ½ teaspoon ground cumin
- 2 teaspoons minced garlic
- 1½ cups minced jicama
- 5 tablespoons fresh lime juice
- 1 small ripe mango, diced
- 3 tablespoons minced fresh mint
- 1½ cups minced fresh pineapple (half a small pineapple)
- ½–¾ teaspoon salt
Procedure
- Combine the avocados, minced chilis, cilantro, cumin, garlic, jicama, lime juice, mango, mint, pineapple, and salt in a medium-sized bowl. Add the onion.
- Mix everything together thoroughly but gently.
- Chill for about 2 hours, tightly covered.
- Serve.
Notes, tips, and variations
- To scald the minced onion, pour about a quart of boiling water over the onion in a colander or strainer inside a bowl and let stand while preparing rest of recipe.