Halve the avocados, remove pits, and scoop flesh into a medium bowl. Immediately drizzle with 1 tablespoon lime juice to prevent browning. Lightly mash with a fork to a slightly chunky texture — aim for small creamy chunks, not a puree. Stir in the remaining 1 tablespoon lime juice and 1 tablespoon olive oil until combined.

Add vegetables and herbs

Gently fold in the diced tomato, diced red onion, chopped cilantro, and minced jalapeño. Combine just until evenly distributed; keep the mixture chunky so the avocado remains the star.

Season

Season with sea salt and freshly ground black pepper. Taste and adjust: add more lime juice if you want brighter acidity, more salt for seasoning, or more jalapeño for heat. If using, fold in the crushed toasted pepitas or sesame seeds for texture.

To Serve

Spoon the prepared aguacate onto warm tortillas or toasted bread. Garnish with extra cilantro and a lime wedge on the side. Serve immediately to enjoy the best texture and color.

Leftovers: transfer to an airtight container, press plastic wrap directly onto the surface of the aguacate to limit air, then seal and refrigerate for up to 24 hours.