24 heirloom tomatoes, various types and colors, sliced
12 ripe avocadoes, pitted, peeled and sliced
6 cups thinly sliced sweet onions
12 thinly sliced fresh chiles, such as jalapeño, Thai or hot banana
For each serving, to order, arrange 4-5 tomatoes slices of various kinds and 5-6 avocado slices on a plate. Scatter 1/4 cup onions and a few pieces of chile on top. Drizzle with 2 tablespoons Lime Ponzu.
Recipe by Chef Brandy Stewart, Soba Restaurant (Pittsburgh, PA)