Summer Spice: Guacamole with Strawberries and Habanero

To pair with the Cilantro-Jalapeño Margarita, we got to work making some of the guacamoles in Rick Bayless' Frontera: Margaritas, Guacamoles, and Snacks.  First up, celebrating summer sweet and heat with Guacamole with Strawberries and Habanero.  The best thing about this recipe is the addition of citrus zest, in addition to the typical juice.  It really made the citrus flavor pop.  The cookbook version doesn't call for salt, but I have included it in the version below (because, come on).

Guacamole with Strawberries and Habanero

3 ripe avocados

1/2 medium red onion, finely diced 

1 fresh habanero pepper, stemmed, seeded, deveined and finely chopped

1 lime

1 orange

3 tbsp. loosely packed chopped fresh cilantro

2/3 c. chopped ripe strawberries, plus one pretty one for garnish

Salt

Cut the avocados in half, remove the pit and trace a paring knife through the flesh to form a grid without piercing the skin.  Remove the flesh by inverting the avocado half over and bowl and squeezing.  Coarsely mash the flesh using a large fork, leaving some lumps and texture. 

Scoop the onion into a strainer, rinse under cold water, shake off the excess and then add to the avocado, along with the habanero.

Finely grate the zest from the citrus: you need about 1 1/2 teaspoons grated lime zest and about 1/2 teaspoon grated orange zest. Add the zest to the bowl, then juice both fruits and add 2 tablespoons lime juice and 1 tablespoon orange juice to the bowl.

Add the chopped cilantro and strawberries then carefully stir everything together. Taste and season with salt, about 1 teaspoon. Cover with plastic wrap pressed directly on the guacamole and refrigerate until ready to serve.  Don't forget to garnish with the reserved strawberry, perhaps cut into a fan shape for extra flair.