2 medium heirloom tomatoes, chopped into ½-inch cubes
1 large avocado, chopped
1/4 cup red onion, julienned
1/4 cup cilantro, chopped
Juice of 1 lime
1/4 teaspoon salt
Make the broth: Blend everything (except the cilantro) until smooth and strain through a fine-mesh sieve. Season to taste with salt and pepper and refrigerate until ready to use.
Make the ceviche: In a bowl, toss the ceviche ingredients until well coated with the lime juice. To serve, place the dressed tomato and avocado in a bowl and pour some of the broth over the top. Garnish with cilantro and serve.