This recipe was shared by Chef Rene Camelo, Executive Sous Chef, Ritz Carlton Cancun.
Approximately 5 avocados (Chef Camelo suggests about 40 ounces of pulp)
2 Tablespoons of lime juice
5 Tablespoons of fresh, chopped cilantro
½ onion, chopped fine
Mash the avocado; Mix with the remainder of the ingredients.
Check the seasoning, serve and enjoy!
Transfer to a serving bowl and serve with tortilla chips on the side
Recipe: Kosher, appetizerAdd a comment