For cilantro oil
Blanch the coriander leaves in boiling water for 45 seconds, and cool immediately in water and ice.
Remove all the water from the coriander and, in a blender, mix it at full speed with all the canola oil for approx 2 min.
Strain into a superbag.
For lima beans
Cook the beans in salted water and set aside.
Cut the red onion and the chilli in brunoise, taking out the seeds, and reserve.
Add chopped chives, purple onion and chilli, pupunha pickles, and salt to taste.