Avocado and tomato salad (Ensalada de aguacate y jitomate)

1. Slice the red onion into thin half-moons and soak in the lime juice with a pinch of salt for 10 minutes – it becomes milder and crisper.

2. Cut the tomatoes into wedges or large cubes.

3. Halve and stone the avocados, scoop out the flesh with a spoon and cut into large cubes.

4. Deseed and thinly slice the serrano and roughly chop the coriander.

5. In a bowl, gently toss the tomatoes, avocado, serrano and coriander; add the onion together with its lime juice, drizzle with olive oil and season with salt.

6. Serve immediately while the avocado is still bright green – alongside tacos or grilled meat.

Tip: Choose ripe avocados: pressed gently near the stem, they should give slightly but not be soft.