The original recipe calls for mashing the ingredients by hand with a mortar and pestle and mixing in the chopped avocado and the cilantro at the end so that they keep their separate character in a ...

Combine the fish, lime juice and salt, and allow to cure 5–10 minutes in the fridge. When the flesh starts to turn opaque you are ready to proceed. Add the red onion, tomatoes, chilli, coriander and ...

In a blender, purée the avocado, water, evaporated milk, condensed milk and sugar until smooth. Pour into ice-pop moulds. Insert ice-pop sticks. Freeze for 6 hours or until firm. When ready to serve, ...

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Combine water and sugar in a small saucepan and cook over medium-high heat, stirring, until the mixture comes to a boil and the sugar has dissolved. Let cool to room temperature. Cut the avocados in ...