This appetizer is still a favorite and the recipe has been shared with many friends.
4 ripe avocados
1 small red onion, mined
6 scallions, minced (white part and 2 inches of green)
6 Tablespoons roughly chopped cilantro
4 Tablespoons rice vinegar (or other mild vinegar)
2 Tablespoons olive oil
4 Tablespoons canola oil
Sea salt or kosher salt
Freshly ground pepper
Cut each avocado in half and remove the seed. Make ~ ½ inch criss-crosses into the avocado flesh with a knife. Scoop out the pieces with a spoon and place in a mixing bowl and add the onion, scallions and chopped cilantro. Whisk together the vinegar and oil in a separate bowl. Add salt and pepper to taste. Pour over the avocado mixture and mix gently being careful not to mash the avocado.
Serve with large corn chips.