Ingredients

• 6 ripe avocados, cut into 1/2-inch dice
• 4 medium ripe tomatoes, cut into 1/2-inch dice
• 1 large white onion, finely chopped
• 1/2 bunch fresh cilantro, leaves chopped
• 1 serrano pepper, finely minced
• Juice from 4 small lemons (about 8 tablespoons)
• 2 teaspoons Kosher salt or to taste

PROCEDUREIn a large bowl, place the avocadoes, tomatoes, onion, cilantro, serrano, lemon juice, and salt.  Stir gently until well combined.

Transfer to a serving bowl and serve.

NOTES

Because I am in London, I have to admit that I had to do some substitutions.  I couldn't find a serrano chili, so I used a long red unlabeled chili that they had at the supermarket.  No white onions, so I used red.  No Kosher salt, so I used Maldon.  It tasted amazing, so it's a resilient recipe.