Named for the colors of the Mexican flag – white, red and green!
2 large onions, peeled & finely chopped
15 oz FRESH lemon juice
4 large avocados
4 oz fresh cilantro
3 oz serrano chilies, deseeded, deveined & chopped
salt & freshly ground black pepper
2 oz fresh pomegranate seeds
2 oz ricotta or feta cheese, crumbled
Marinate the onion in the lemon juice for 30 minutes, then drain and set aside. (I usually use the lemon/onion juice for something else….) Mash the avocado, add cilantro, marinated onion, 1/2 the pomegranate seeds and serrano chilies. Season with salt and pepper.
Arrange in bowl with scattered pomegranate seeds and crumbled cheese on top.