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4 ripe avocados
3 limes, juiced
1/2 red onion, chopped
1 garlic clove, minced
2 serrano chiles, sliced thinly
1 big handful fresh cilantro, finely chopped
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
Halve and pit the avocados. Scoop out the flesh with a tablespoon into a mixing bowl. Mash the avocados with a fork, leaving them somewhat chunky. Add the remaining ingredients, and fold everything together to gently mix. Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate 1 hour before serving.
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