Corn And Avocado Salsa

This colorful salsa is perfectly paired with Poached Whole Salmon, but would be delicious with a variety of other seafoods as well. Jicama is a large, round root vegetable with mildly-flavored and very crunchy white flesh. Just peel away the brown skin, and jicama is ready to use. If you cannot find it available, radishes are a good substitute here; they will add a slightly peppery flavor to the salsa.

Type: Fish
Courses: Sauces

Recipe Ingredients

2 cups		Corn kernels - blanched fresh,
		Or thawed frozen
1/2 cup		Diced jicama or red radishes
1/4 cup		Thinly-sliced green onion
1		Ripe but firm avocado - peeled, pitted,
		And diced
2 tablespoons		Freshly-squeezed lime juice
1 tablespoon		White wine vinegar
2 teaspoons		Vegetable oil
1/2 teaspoon		Ground cumin
1 teaspoon		Minced fresh oregano
		(or 1/4 tspn dried oregano)
1/8 teaspoon		Tabasco sauce - or to taste

Recipe Instructions

Combine the corn, jicama and green onion in a medium bowl. In another bowl, combine the avocado and lime juice and stir to thoroughly coat.

In a small jar with tight-fitting lid, combine the vinegar, oil, cumin, oregano and Tabasco. Shake the dressing well, pour it over the corn mixture and stir. Add the avocado mixture and stir gently. Refrigerate until 30 minutes before serving.

The salsa can be made up to 24 hours ahead; stir before serving. Goes well with "Poached Whole Salmon With Two Sauces."

This recipe yields about 3 cups.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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