Ingredients:

  • 4 large Ripe Hass Avocados
  • 1/4 cup Fresh Lime Juice (approx. 2-3 limes)
  • 1 teaspoon Coarse Sea Salt
  • 1/2 Medium Red Onion, very finely diced
  • 1 Jalapeño Pepper, minced and deseeded
  • 1/2 cup Fresh Coriander (Cilantro), roughly chopped
  • 1 Small Ripe Tomato, deseeded and diced (optional)
  • Flaky Sea Salt, for finishing (optional)

Instructions:

  1. Prepare Aromatics: Finely dice the red onion and mince the jalapeño. If the onion is very sharp, place it in a small bowl of cold water for 5 minutes, then drain thoroughly.
  2. Activate Flavours: In the mixing bowl, combine the lime juice, sea salt, diced onion, and minced jalapeño. Stir and let this mixture sit for 5 minutes. The acidity of the lime starts to 'cure' the onion and dissolve the salt.
  3. Prep Avocado: Halve the avocados, remove the pits (saving one for optional storage), and scoop the flesh into the bowl.
  4. Mash the Avocado: Using a sturdy fork or masher, begin mashing the avocado into the lime/onion mixture. Aim for a rustic texture; mash about 75% of the avocado until creamy, leaving 25% in chunky pieces.
  5. Fold and Adjust: Fold in the chopped coriander. Taste the mixture. Adjust the seasoning now; add more lime juice if it needs brightness, or more salt to enhance the overall flavour.
  6. Optional Tomato Inclusion: If using, gently fold in the deseeded, diced tomato at this stage, taking care to avoid overmixing.
  7. Rest (Optional but recommended): Cover the bowl tightly with plastic wrap, pressing the film directly onto the surface of the guacamole to prevent browning. Chill in the fridge for 30 minutes for optimal flavour integration.
  8. Serve: Just before serving, garnish with a light sprinkle of fresh flaky sea salt and a few extra coriander leaves. Serve immediately with tortilla chips or crudités.