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Ingredients

Serves 8

• 1/2 medium red onion, thinly sliced
• 2 tablespoons plus 1/4 cup freshly squeezed lime juice, from about 3 limes
• 2 teaspoons sugar
• Coarse salt
• 1 jalapeno chile (seeds and ribs removed for less heat, if desired), chopped
• 1 cup lightly packed cilantro leaves
• 1/2 cup olive oil
• 4 avocados, about 8 ounces each, thinly sliced

Description

Note: When Slicing An Avocado, Do Not Peel It; Cut In Half And Remove Pit. Using A Paring Knife, Slice The Flesh Without Cutting Through The Skin. Scoop Out Slices With A Large Spoon. Note: When Slicing An Avocado, Do Not Peel It; Cut In Half And Remove

Martha Stewart