6 ripe avocados, cut into 1/2-inch dice
4 medium ripe tomatoes, cut into 1/2-inch dice
1 large white onion, finely chopped
1/2 bunch of fresh cilantro, leaves chopped
1 serrano pepper, finely minced
Juice from 4 small lemons (about8 tablespoons)
2 teaspoons kosher salt or to taste
To keep the guacamole from turning brown, press a pit from one of the avocados into the center of the dish. Remove it before serving.