In a small bowl, combine the lime juice, olive oil, ground chili, and soy sauce.
Finely dice the persimmon and the avocado and add them to the bowl. Stir to combine and taste to adjust seasonings if needed. Refrigerate for at least 30 minutes.
Thai Basil Tempeh
Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallots, garlic, grated ginger, and green curry paste if using. Cook for 3-5 minutes or until the shallots are golden brown.
Next, add the tempeh and sautée for another 3 minutes.
In the meantime, combine the soy sauce, lime juice, and coconut sugar in a small bowl. Pour the sauce into the skillet and stir to coat the tempeh with the sauce. Cook for another 2 minutes or until the sauce has slightly reduced.
Add the Thai basil leaves and cook for another minute. Remove from heat and serve over a bed of rice. Top with the fresh persimmon salsa and serve immediately.