The sea-green avocado has a buttery flavor and sensuous curves. The Aztecs called the avocado tree āhuacacuahuitl, or testicle tree. Today we know that avocados provide beta carotene, magnesium and vitamin E, essential vitamins and minerals.
A cocktail glass is filled with layers of tiny minced red onions, chopped avocado, and tomatoes (all of which have been marinated in chili-lime-cilantro dressing) and topped with a touch of sour cream and crushed corn chips. The secret to this dish lies in choosing ripe avocadoes and tomatoes. It will make your dish sing!
Juice of two limes
1 teaspoon crushed red chili (or to taste)
2 teaspoons minced cilantro
1 teaspoon roasted, ground cumin
kosher salt to taste
1 medium red onion, peeled and finely chopped
2 small ripe red tomatoes, finely chopped (save the juice)
1 large ripe avocado, peeled pitted and finely chopped
2 cups corn chips, slightly crushed
Sour cream to garnish
Cilantro leaves to garnish
In a mixing bowl combine all the ingredients for the dressing. Mix well. You will get about three tablespoons.
Place the onion, tomatoes (and their juice) and avocado in separate bowls. Divide the dressing amongst the three bowls. Mix well. Taste and adjust seasonings.
Cover the three bowls and refrigerate for at least an hour to allow the flavors to meld.
To serve: Choose 8 regular slim cocktail glasses (4 oz wine glasses work really well for this). In each glass, place a layer of onions, then of avocado, then of tomatoes. (This works out to about 3 teaspoons of onion, 2 teaspoons of avocado and 2 teaspoons of tomatoes for each glass, though your measures may be a touch different depending on the size of your produce.) If there is any juice remaining in the bowls, drizzle it over the mixture in the glasses. Finally, top with the chips and a dollop of sour cream and a leaf or two of cilantro. Serve immediately with a spoon.