- Cut the avocado in half, sliding the blade of the knife around the pit. Turn the two halves in opposite directions to separate them. Plunge the knife blade into the pit and rotate the handle to remove the pit. Then, using the tip of the knife, score the flesh as you would a mango. Remove the flesh with a tablespoon and store in a container.
- In a mortar and pestle, place half an onion that has been diced. Add lime juice, but don't squeeze all the lemon. Reserve a little to adjust if necessary at the end of preparation.
- Chop the coriander finely and add to the mixture in the mortar.
- Crush the onion, coriander and lemon juice mixture in the mortar and pestle until no lumps remain. You should obtain a moist paste.
- Cut up the tomato, leaving neither the center nor the pulp and seeds. Keep only the flesh. Then cut the tomato flesh into medium-sized cubes (you want to be able to see the pieces in the final preparation). Place the cubes in a container.
- Add the avocado pieces to the mortar and pestle with a little salt and mash gently with a fork. You don't want a smooth purée, but a creamy, consistent mixture.
- Now add the tomato cubes and stir gently with a tablespoon to keep the tomato flesh firm.
- Taste and adjust salt and lemon to taste.
- Best eaten fresh and soon after preparation, as avocados turn brown quite quickly.
- Serve with corn chips.
Ingredients
Avocado
= 3
White or red onion
= 1
Medium tomato
= 2
Bunch of fresh coriander
= 1
Limes
= 2
