- Mix together the oil, lime zest and juice, honey, garlic, bird's eye chili, ginger, and chayote in a large bowl. Cover with plastic wrap and marinate in the fridge for 1 hour.
- Remove the bird's eye chili and ginger. Add the mango, tomato, avocado, and coriander. Salt to taste. Mix well.
- Serve in pretty verrines with corn chips or oven-baked tortilla wedges.
Replace the corn chips with plantain chips, crushed and sprinkled on top of the verrines.
Serve the salsa as a side salad with chicken or grilled fish.