Classic Guacamole

Avocado • Lime • Cilantro — Mexico

Chunky, bright and made at the table. The rules: ripe avocados, a fork not a blender, and lime on everything the second it's cut.

Ingredients

• 450 g flesh — Ripe avocados (3 large)
• 30 ml — Lime juice (2 Tbsp)
• 50 g — White onion, finely diced (⅓ cup)
• 10 g — Cilantro, chopped (2 Tbsp)
• 10 g — Jalapeño, minced (1 small)
• 5 g — Fine sea salt (1 tsp)
• 60 g — Tomato, seeded & diced (optional)

Step-by-Step Method

1. Mash chunky. Avocado in a bowl with salt and half the lime. Mash with a fork leaving plenty of chunks — guacamole is not a smoothie.
2. Fold the aromatics. Onion (rinse it first), cilantro, jalapeño and tomato folded in gently so the chunks survive.
3. Balance. Taste with a chip, not a spoon — the chip brings salt. Adjust lime and salt until it tastes bright, not flat.
4. Serve now. Within the hour is best. If you must wait, press plastic wrap directly onto the surface — air is what turns it brown.

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