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Preparation Time: 10-15 mins, Cook Time none, Serves 4-8 People

Ingredients:

• 4 ready to eat avocadoes
• 1 lime, juiced
• 5g tabasco
• 2g salt
• 1g pepper
• 25g coriander, sliced
• 50g red onions, finely diced
• 40g tomato concasse (diced flesh of
one plum tomato)
• 5g red chilli, finely diced

Method:

  1. Slice & dice the red onions, tomato, chilli and coriander.
  2. Peel all of the avocados, roughly chop half of them.
  3. Purée the remaining half of the avocados with the lime, tabasco and seasoning until smooth.
  4. Add the chopped avocado and pulse for a few seconds.
  5. Gently fold through the rest of the ingredients
  6. Check for seasoning and add more if required
  7. Serve with Blanco Niño tortilla chips or with a chilli from our chefs’ range.

Opening Hours

Exchequer Street
  • Food Hall
    Monday - Friday 8am - 8pm Saturday 9am - 8pm Sunday & Bank Holiday 10.30am - 7pm
    Exchequer Street Cafe & Deli
    Coffee & Pastry Monday - Sunday 8am - 6pm
    Deli Monday - Sunday 9am - 6pm
Restaurants
  • Wine Cellar
    Monday – Wednesday 12pm – 10pm Thursday 12pm - 11pm Friday & Saturday 12pm – 12am Sunday 12.30pm - 9pm
  • Dining Room
    Lunch Monday – Sunday 12pm - 3.00pm
    Dinner Sunday – Tuesday 5.30pm - 9pm Wednesday – Thursday 5.30pm – 10pm Friday – Saturday 5:30pm – 11pm
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