150g brown onion, chopped
Fresh lime juice, to taste
100g coriander, chopped
90g Serrano chilli, chopped and seeded, or to taste
Salt, to taste
Pomegranate seeds, to taste
Requesón (white moist cheese — the Mexican version of ricotta)
Corn tortillas, cut in triangles and fried, on the side or maíz tostadas
Soak the onion in lime juice for half an hour, and then drain.
Carefully mash the avocado in a bowl or molcajete (a traditional lava-stone mortar with pestle).
Add the cilantro, onion and chilli, and season with salt and pepper.
Serve on a plate or bowl and decorate with the pomegranate seeds, the requesón cheese and the tortilla triangles.
InterContinental London Park Lane will reopen in September