PREPARATION

Cut your «Classics» endives into thin julienne and reserve some large leaves.

Mix with a tablespoon of olive oil and the juice of half a lime. Salt lightly.

Mash your avocados with the juice of a lime, crushed garlic, a few drops of Tabasco, chopped parsley or cilantro. Salt.

Crush your seeded tomatoes. Mix with a tablespoon of olive oil, some crushed garlic and a few drops of Tabasco. Salt.

In the small glasses, in successive layers, the preparation of endives, avocados and tomatoes. Serve with tortillas and large reserved endive leaves as spoons.
Cut the remaining lemons and decorate.

Serve as an appetizer or in very small glasses, as an aperitif.