Guacamole with lime and orange juice

Choose avocados that are tender with some give but not mushy; buy greener, firmer ones if they need a couple of days to ripen on the counter.

Finely mince the shallot and the jalapeno, removing the jalapeno seeds and membrane; small-dice the cherry tomatoes.

Slide the knife into the avocado from the top until it meets the pit, rotate around the pit and twist into halves.

Plunge the tip of the knife into the pit and lift it out.

Score the flesh in a checkerboard while still in the skin, then scoop the cubes into the bowl with a spoon.

Mash lightly with a fork, keeping some structure.

Season with salt and pepper, then add the tomatoes (holding a little back), jalapeno and shallots and mix.

Roll the lime, halve it and squeeze it over; add about half an ounce of orange juice and mix.

Taste and adjust seasoning and acidity.

Top with more fresh cilantro and serve with a lime wedge.