Serve this with corn totillas topped with melted grated cheese and shallots, refriend beans and the Pico de Gallo.


  • 4 ripe avocados
  • 1/2 red onion, diced
  • 1/2 ripe tomato, diced
  • 1/2 bunch coriander, chopped
  • 2 birdseye chillies, seeds removed, chopped
  • juice of 1 lemon or lime
  • salt and pepper


  1. Combine ingredients in a bowl and mash with a potato masher until well mixed.
  2. Place cling wrap directly on top of guacamole until ready to serve – this will help prevent browning.

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