I don't know about you, but this is what I had for dinner. In case you can't tell (I did, admittedly, have to Instagram this meal, as it wasn't the prettiest to photograph), that is a homemade tostone, which is essentially a fried, smashed, then re-fried & salted green plantain (not the sweet kind). On top of it is a chipotle salmon tartare, with cilantro, capers, dijon, olive oil, scallions, and salt & pepper. Then, that green bit, that looks like just your usual guacamole? That's an avocado, lime, chipotle, and crème fraîche relish. That is not your mother's guac, nor is it your usual guac.
Squeeze some lime over it, but I would recommend slicing your lime like a normal person instead of trying to cut cute little half-slices--unless you like your fingers covered in lime juice. I guess your fingers will be covered with the rest of this meal, anyway.
I would also not serve this with lime cilantro rice (no matter how delicious you think it is at Chipotle). I think I had a much different idea of how plantains were going to function in this dish--serving with rice added double the amount of starch, when I wanted something fresh.