Mango-Avocado Salsa #recipe @LucyBurdette

Salsa with Yellowtail

Ignore the ginger, I changed my mind on that!

LUCY BURDETTE: I'm headed to the Malice Domestic traditional mystery conference today, so I thought I'd share a really easy recipe. I know, what sense does that make, right? But some night when you're pressed for time and want to quickly dress up a piece of fish or some shrimp, you'll be glad to have this one in your hopper.

Ingredients

One large ripe mango
One ripe avocado
1 tablespoon minced red onion
1 tablespoon minced jalapeno
2 tablespoons chopped fresh cilantro
Two key limes
1 to 2 teaspoons orange flavored olive oil
Salt-and-pepper to taste

Putting this together is so easy, it's almost embarrassing: Cut the mango and avocado into small chunks. Mix this gently with the onion, cilantro, and jalapeno. Squeeze the key limes over the top and drizzle all with the olive oil. Then salt and pepper to taste.

Voila--salsa! You can serve this with pan fried yellowtail snapper or Key West pink shrimp. You could even serve it with tortilla chips as an appetizer. No one would complain!

When she is not blogging and cooking, Lucy Burdette writes the Key West food critic mysteries.

Fatal Reservations, the sixth book in the series, will be in bookstores on July 7, but you can certainly order it now!