- 12 ripe Hass avocados—halved, pitted and cut into 1/2-inch wedges
- 6 tablespoons fresh lime juice
- Salt and freshly ground pepper
- 1 cup cilantro leaves
- 3 large red or green jalapeños—stemmed, seeded and thinly sliced
- Arrange the avocado on a large platter. Sprinkle with the lime juice and season with salt and pepper. Sprinkle with the cilantro and jalapeños and serve.
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