2 avocados
Juice and zest of 1 lime
1 tsp. chilli flakes
1 garlic clove, grated
1 spring onion, finely chopped
4 tbsp. fresh coriander, finely chopped (plus)
1 tbsp. pickled ginger, chopped
1 tbsp. brine from the jar of sushi ginger
100 g pomegranate seeds (plus extra to garnish)
Sea salt and pepper
To garnish (optional):
½ avocado rose
To serve: tortilla chips
