Recipe by Sarah Karnasiewicz
4 to 6
1 Ruby Red grapefruit
4 ripe avocados (about 6 oz. each), halved and pitted
1/4 cup finely chopped red onion, plus more for garnish
1/4 cup chopped fresh cilantro, plus leaves for garnish
1 small jalapeño, seeded and finely chopped
1 tbsp. gold tequila
1/2 tsp. ground cumin
Tortilla chips, for serving
1. Halve the grapefruit through the stem end. Cut the peel and white pith from 1 half. Cut between the membranes to release the segments onto a cutting board and chop. Juice the remaining grapefruit half.
2. Scoop the avocados from the skins into a medium bowl and mash with a fork. Gently stir in most of the chopped grapefruit (reserve some for garnish), 1/4 cup of the grapefruit juice, 1/4 cup onion, the chopped cilantro and jalapeño, the tequila, 1/4 tsp. cumin, and a generous pinch of salt. Top with more onion, the reserved grapefruit, the remaining 1/4 tsp. cumin, and the cilantro leaves. Serve with tortilla chips.