I saw this recipe as I was flipping through my Cooking Light Magazines (May 2013) and thought this looked really good and fresh.
I only had one avocado (bummer) and the garlic was incredibly hot so I only used half of the jalapeno. I ended up adding a chopped up roma tomato too. The grape tomatoes I used weren’t very juicy.
The only caveat for this recipe, or any like it, is to get really fresh fish. I thought I did – it was sashimi grade tuna, however, it wasn’t as fresh as it could have been. All said and done, it’s an excellent and easy recipe. The salsa is delicious!
Original post April 23, 2014