By Denis Walter
This is based on a recipe by well known Mexican chef Martha Ortiz… I have altered 2 things which you’ll see in the ingredients list.
2 large onions finely chopped
425 ml of lemon juice
115g of coriander leaves ( optional if you hate coriander )
85g Serrano chillies de-seeded, de-veined and chopped ( or long red chilli if you like it milder )
salt and ground pepper
30g pomegranate seeds ( I used extra chopped long red chilli … the pomegranate I bought was a bit sad and lacked colour )
Marinate onion in lemon juice for 30 minutes …drain and set aside.
Mash the avocado and add coriander, marinated onion and chillies. Season with salt and pepper.
Make a mound on a plate and scatter over pomegranate seeds ( or extra chopped chilli ) and ricotta .
Enjoy the colours of the Mexican flag – red white and green.