Serve up this dip with tortilla chips or add to a fajita
1. Marinate the onion in the lemon juice for half an hour, then drain and set aside.
2. Mash the avocado and add the coriander, marinated onion and Serrano chillies. Season with salt and pepper.
3. Make a mound of guacamole on a serving plate and scatter over the pomegranate seeds and ricotta.
This recipe is from Real Mexican by Fiona Dunlop, (Mitchell Beazley, £9.99)