1 medium ripe avocado, peeled and cut into ½” dice
1 medium ripe mango, peeled and cut into ½” dice
1 cup cherry tomatoes, quartered
4 large fresh basil leaves, thinly sliced
1 tablespoon extra-virgin olive oil
1 tablespoon lime juice
Gently combine the avocado, mango, tomatoes, basil, oil, and lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Note: This salsa goes with just about any fish. Try it with Halibut, Opah, Corvina, Salmon -- it's even good with chicken or pork.