Mangu con los tres golpes

Cut both ends off the red onion, peel, halve and cut into fairly thin julienne strips.

Combine the vinegar, sugar, water and salt in a pot and bring to a boil just to dissolve; pour over the onions and toss.

Cover with a paper towel to keep the onions submerged; good after 2 to 3 hours, best after a night in the fridge.

Cut both ends off the plantains and score the skin on two sides. Cover with plenty of water, bring to a boil and simmer 5 to 10 minutes; take out and peel.

Cut into big chunks and simmer in fresh salted water about 15 minutes until super tender.

Mash with a good amount of the cooking water, then add the butter and a lot of salt and mash again; add more water to the consistency wanted.

Slice the salami into thick coins and cut the frying cheese.

Fry the salami over medium heat until super crispy, then sear the cheese in the salami fat.

Fry the eggs at very high heat in a good amount of oil, turning down to medium-low once they are in, so the whites crisp.

Plate the mangu, top with pickled onions, the fried salami, the fried cheese and the eggs; garnish with avocado seasoned with lime and salt.