Chop the onion in thin slices, cut the tomatoes and avocados in small cubes. Chop the coriander.
Put all the ingredients together in a hermetic box and add the drained beans as well as the lime juice, olive oil, salt and pepper.
Place the gelatin leaves in cold water to soften.
Bring water to a boil, add the mezcal and the softened gelatin leaves until the jelly comes together.
Store it in the fridge for two hours to solidify.
Food presentation: In a small verrine dish, put two tablespoon of ceviche then one teaspoon of the jelly, add salted pop-corns on the top.
(Chef tip) Add fish, seafood or vegetables of your choice to the ceviche.