Citrus Salsa with Veggies

Temps & Portions
4 servings
  • ¼cup minced red onion 3273
    Onions Red 1EA
    $2.15 • Chq
  • fresh juice of ½ Chilean orange 3274
    Oranges Navel 1EA
    $1.26 • Chq
  • 1 tablespoon sherry vinegar 3275
    Nakano Rice Vinegar Natural 355ML
    $4.53 • Chq
  • sea salt 3276
  • 2 Chilean oranges 3277
  • ½ Chilean lemon 3278
    Lemons 1EA
    $1.39 • Chq
  • 1 minced jalapeno, stem and seeds removed 3279
    Peppers Jalapeno Green 1EA
    $0.49 • Chq
  • ½ cup coarsely chopped cilantro leaves 3280
    Cilantro Coriander Bunch 1EA
    $2.15 • Paq
  • 1 ripe avocado, cubed 3281
    Avocados Regular 1EA
    $2.52 • Chq

In a medium mixing bowl, toss minced onion with orange juice, vinegar and a pinch or two of sea salt. Set aside for 10-15 minutes allowing the onions to macerate. Remove pith and peel from oranges. Remove segments of orange, then cut the segments into bite-sized pieces. Add the orange to the macerated onion. Leaving the peels on, slice lemons into quarters, then slice the halves into lovely ultra-thin slices, removing any seeds. Add lemon slices to the salsa bowl. (The lemon slices, with their peels intact, add a wonderful bite to the salsa.) Add jalapeno and cilantro to the salsa. Toss all ingredients, adding additional sea salt to taste. Cover salsa and refrigerate while preparing your fish tacos.
(Just before serving, add cubes of avocado. Toss to coat.)