In a small saucepan, combine white vinegar, sugar, and salt. Heat until sugar dissolves, then pour over the mixed berries in a jar. Let it cool and refrigerate for at least 1 hour.

Cure the Egg Yolks

Curing the Egg Yolks

In a bowl, mix salt and sugar. Create a bed of this mixture in a small dish, then place the egg yolks on top. Cover with the remaining salt mixture and refrigerate for 4-5 days until firm.

Prepare the Vegetables

Chop the Vegetables

Finely dice the zucchini, yellow squash, and red bell pepper. In a bowl, mash the avocado and mix in the chili. Combine all the diced vegetables with the avocado mixture.

Make Taro Chips

Fry the Taro Chips

Thinly slice the taro root and soak in water for 10 minutes. Pat dry, then heat olive oil in a pan. Fry the slices until golden brown and crispy. Drain on paper towels and sprinkle with salt.

Assemble the Dish

Plate the Vegetable Tartare

On a serving plate, layer the vegetable mixture. Top with pickled berries and a cured egg yolk. Serve with taro chips on the side.