Deconstructed or perhaps re-constructed.  Merging the guac and salsa together in one tall timbale but isolating the flavors of the cilantro so that it stands out on its own.

Chef’s tip: Zesting is done best with microplane. To make your own lime-infused olive oil, warm the olive oil to about 175F. Add in the lime zest, cool and let it sit for an hour. Strain.  To seed the tomatoes, cut a tomato into half and just gently squeeze out the seeds.

1 Tablespoon lime zest
1/3 cup lime-infused olive oil (or EVOO)
1 cup cilantro, leaves and stems, packed
1/2 teaspoon kosher salt

1 avocado, pitted, diced
1 Tablespoon lime juice
1/2 teaspoon kosher salt

3 ripe tomatoes, seeded
1 clove garlic, minced
1/4 teaspoon cumin, ground
1/4 teaspoon kosher salt
1 Tablespoon lime juice
1 Tablespoon olive oil

1 teaspoon coriander seeds, toasted, crushed coarsely
A few turns of sea salt

Directions
1. To make the cilantro vinaigrette: Zest the lime with a microplane zester. Combine zest with the cilantro and lime-infused olive oil. Blend together till smooth.  Add salt.
2. To make the avocado mash: Dice and gently mash avocado with the lime juice and salt with a fork, leaving some chunkiness texture in it.
3. Seed the tomatoes, chop into fine dice.  Toss tomatoes with garlic, cumin, salt, lime juice and olive oil.
4. Assemble: Using a tall cake ring, fill the lower part of the ring with the avocado. Top with the tomato mix. Drizzle around the sides with the vinaigrette. Sprinkle with crushed coriander seeds and a few turns of the sea salt. Serve with tortilla chips.

Serves: 4

Tags: finger foods, Latin