This is my sister’s recipe. We first had it for brunch, with scrambled eggs and bacon. It quickly took the rank as my all-time favorite pico de gallo recipe! The avocado makes it perfect! Sublime.
It’s a 4-ingredient recipe if you wish. I love it like this, simple and yes, perfect. If you like zesty and the added nutrition of the final three ingredients- lime juice, jalapeno, and garlic- by all means, add them as well.
The second time we had this salsa we served it with local, fresh tuna. It was so so good; I kept making mmm sounds all through dinner. I felt so spoiled and happy with pleasure.
If you wish to saute fresh fish, the main things to remember are~ 1) Cooking fish is easy! so don’t make it out to be something complicated or hard and 2) Don’t overcook fish! Tuna, especially, should be seared and kept medium-rare in the center.
HOW TO SAUTE FRESH TUNA AND OTHER FISH
Simply heat the pan over medium heat; add 2 T. animal fat or ghee (more or less, depending on pan size); then salt (use sea salt) the pan. Slap those fillets on the salt and let them sizzle for about 5 minutes. Salt and (freshly grind) pepper on the sides facing up; then flip them. The thickness of the fillet will dictate how long to cook on the second side. Turn the heat down now, to low or medium-low and cook until the meat still feels tender when pushed with one finger, usually 3-5 minutes on the second side. With tuna, you want the center to be pink. (Do not cook long enough for the fish to be firm in the center; or it will be dried out.)
Serve and garnish with a generous amount of fresh Pico de Gallo con Avo!
Enjoy this salsa with chips, raw veggie chips, tacos, casseroles, salads, fresh meat that’s been grilled, slow-cooked, sauteed, baked… the options are limitless. Pico de Gallo con Avo is the perfect, versatile condiment!