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Avocados halve, scoop out, mash chunky (not smooth, texture matters). Onion finely chops, jalapeño deseeds and chops, coriander chops. Lime juice, salt, mix. Eat immediately or press cling film flat onto the surface to slow oxidation.
Ripe tomato, white onion, jalapeño and coriander are chopped fine and tossed with lime and salt, then left to rest for ½ hour for the juices to draw out and the flavours to combine. Texture matters: each bite should have all four colours. A staple alongside grilled meat, tacos and chips.