Ingredients :

• Hass Avocado — The gold standard, no debate. Its flesh is creamier and less watery than others. To know if it’s ready: press lightly on the skin — it should give just a little, like pressing a piece of soft rubber. Too hard, you have to wait. Too soft with spongy areas, it will be brown inside.
• Fresh Lime — Bottled juice is a no-go. It has a slightly bitter aftertaste that flattens the whole bowl. A hand-pressed lime releases a bright, almost floral acidity that wakes up the avocados. Start with the juice of half a lime; you’ll adjust at the end.
• White Onion — Not red onion. White onion has a cleaner, less lingering bite — it adds crunch without dominating. Mince it very fine, finer than you would for anything else, so it integrates into every spoonful without being bulky.
• Roma Tomato — Classic tomatoes are too watery and soak the guacamole in fifteen minutes. Roma is meaty with little juice. Systematically remove the seeds and the gelatinous center before cutting — it’s the difference between a guacamole that holds up and one that liquefies.