Tableside Guacamole Recipe

Chill and prep

Place a mixing bowl and serving bowl (or a molcajete if using) in the refrigerator for 10 minutes to cool slightly; this keeps the guacamole from warming too quickly while you prepare at the table.

Finely dice the red onion and place in a small bowl of cold water for 5 minutes, then drain and pat dry. This mellows raw onion sharpness while preserving crunch.

Seed and finely dice the roma tomato, place in a small strainer to drain excess liquid to avoid watery guacamole.

Remove stems from cilantro and chop leaves. Slice lime into wedges. Finely mince and seed the jalapeño (leave seeds if you prefer more heat).

Halve and pit avocados

At the table, wipe the avocados to ensure clean skin. Using a chef's knife, slice each avocado lengthwise around the pit. Twist halves to separate, and remove the pit safely by tapping the pit with the knife blade gently and lifting it out, or scoop with a spoon.

Scoop and roughly mash

Scoop avocado flesh into the chilled mixing bowl or molcajete. Using a fork or a traditional stone pestle, roughly mash to desired texture — leave some chunks for a rustic guacamole. Stop when you have a creamy but slightly chunky consistency.

Add citrus, salt, and pepper

Immediately add the fresh lime juice, fine sea salt, and a pinch of ground black pepper to the mashed avocado. Mix thoroughly to combine; the lime juice brightens flavor and slows browning.

Incorporate mix-ins

Fold in the drained diced red onion, diced tomato, chopped cilantro, and minced jalapeño. Taste and adjust seasoning: add up to 0.5 tsp more salt or another squeeze of lime if needed.

Final presentation

Transfer the guacamole to the chilled serving bowl (if assembled in a different bowl) and smooth the top slightly. Garnish with cilantro sprigs and a light sprinkle of coarse sea salt. Place extra lime wedges on the rim or a small side dish.

Serve immediately with tortilla chips or warm tortillas. If you need to hold the guacamole for up to 20–30 minutes, press a piece of plastic wrap directly onto the surface to minimize air exposure and place in a cool spot; add final garnishes just before serving.

Provide extra lime wedges and a small bowl of coarse salt at the table so guests can adjust to taste.