Classic Guacamole with Lime and Cilantro

Name: Classic Guacamole with Lime and Cilantro
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 whole ripe Hass avocados, halved lengthwise, pit removed, flesh scooped into bowl; 1½ whole fresh lime, halved, juiced (about 3 tablespoons juice); ¼ whole red onion, minced finely (about 3 tablespoons); 1 whole fresh jalapeño, minced, with seeds removed for mild heat (keep seeds for more spice); ¼ cup (10 g) fresh cilantro, leaves only, roughly chopped; to taste sea salt; to taste freshly ground black pepper

From the MyKitchenBank Kitchen

Vibrant, creamy guacamole made with ripe avocados, fresh lime juice, cilantro, and a subtle kick of jalapeño. This no-cook dip comes together in minutes and is perfect for tacos, chips, or as a topping. The key is using perfectly ripe avocados and combining flavors just before serving to keep everything bright and fresh.

Prep: 10 min
Cook: —
Total: 10 min
Makes: About 1.5 cups (360 ml)

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Steps

Before you start

Choose avocados that yield slightly to gentle thumb pressure (ripe but not mushy)
Have all ingredients prepped and ready, as guacamole should be assembled quickly to prevent browning
Use a lime that feels heavy for its size—it will have more juice

1
Prepare avocados
- Cut each avocado in half lengthwise, working around the large pit.
- Rotate the halves gently to separate them.
- Using a spoon, scoop the soft flesh from each half into a small bowl, leaving the skin behind.
- Work gently to keep some texture in the avocado—avoid mashing it to a purée just yet.
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Ready when: All avocado flesh removed from skins and in the bowl
Tip: If the avocado is not quite ripe enough to scoop easily, it's not ready. Choose a different one to avoid mealy texture.
2
Mash avocados with lime
- Squeeze the lime juice directly over the avocado flesh (about 3 tablespoons total).
- Using a fork or potato masher, gently break down the avocado to your preferred consistency—some prefer it chunky, others nearly smooth.
- Stir gently to distribute lime juice throughout.
- The lime juice will prevent browning and add brightness.
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Ready when: Avocado is broken down to desired consistency and lime juice is evenly distributed
Tip: Don't over-mash; a little texture is more appealing than a smooth paste. Leave some small chunks.
3
Fold in aromatics and herbs
- Gently fold in the minced red onion, jalapeño, and cilantro using a fork.
- Be gentle to preserve the texture of the avocado.
- Mix until the vegetables and herbs are evenly distributed throughout.
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Ready when: Red onion, jalapeño, and cilantro are evenly distributed with no streaks of plain avocado
Tip: Fold gently to preserve the chunky texture and bright green color of the avocado.
4
Season to taste
- Sprinkle with sea salt and freshly ground black pepper.
- Taste a small spoonful and adjust seasoning as needed.
- Remember that guacamole's flavor will mellow slightly as it sits, so season it slightly bolder than you think necessary.
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Ready when: Flavors are balanced and bright; no one ingredient dominates
Tip: Taste as you go—it's easy to add more salt, but impossible to remove it.
5
Serve immediately
- Transfer to a serving bowl if desired.
- Serve right away with tortilla chips, on tacos, or as a topping for other dishes.
- If you must hold it, press plastic wrap directly onto the surface of the guacamole to minimize browning.
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Ready when: Guacamole is ready to serve
Tip: Guacamole is best enjoyed immediately, while the flavors are brightest and the color is vivid green.

Good to know

Tips

Choose avocados that are ripe but still slightly firm; if they're too soft, they'll be mushy and brown quickly. A ripe avocado should yield to gentle thumb pressure but not feel squishy.
Lime juice is essential—it adds flavor and prevents the guacamole from turning brown by slowing oxidation. Use fresh-squeezed lime juice for best results.
The red onion adds bite and crunch; if you prefer a milder flavor, soak the minced onion in a little lime juice for 5 minutes before folding it in to soften its sharpness.
If making this ahead, the lime pit trick really works: nestle a reserved avocado pit directly into the guacamole, cover with plastic wrap touching the surface, and refrigerate. The pit minimizes browning at the surface.

Storage & reheating

Guacamole is best served immediately. If you must store it, press plastic wrap directly onto the surface to prevent browning and refrigerate for up to 2 hours. To minimize oxidation, save one avocado pit and nestle it into the guacamole surface before wrapping. Guacamole does not freeze well due to the texture change in avocado.

Substitutions

fresh cilantro → fresh parsley or a combination of parsley and fresh dill. Cilantro provides a distinctive flavor; if you dislike it (it can taste soapy to some), parsley is a neutral alternative, though the result will be less authentic.
fresh jalapeño → 1 serrano pepper (hotter) or omit entirely for mild guacamole. Serrano peppers are spicier; for a milder dip, simply leave out the pepper or use a small pinch of cayenne pepper instead.
fresh lime → fresh lemon juice in the same amount. Lemon is less bright but still adds acidity. Use the full 1.5 tablespoons of juice.
red onion → white onion or 1 tablespoon minced shallot. Red onion's color and mild sweetness are classic, but white onion works if that's what you have; use the same amount.