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the serious Mexican chefs I've talked with agree that although plenty of lime juice will keep it from turning brown, it will also become the predominant flavour.
Instead they mash right before serving.
To me that's always the best.
Assemble and serve.
If you have to keep it, press cling film tight against the surface and refrigerate.
the serious Mexican chefs I've talked with agree that although plenty of lime juice will keep it from turning brown, it will also become the predominant flavour.
Instead they mash right before serving.
To me that's always the best.
Assemble and serve.
