Guacamole - Mexican Avocado Cream

Cut the avocados around the pit, then twist to separate the halves. Remove the pit, scoop out the flesh from the skin into a bowl.

Squeeze the lime juice over the avocado to preserve its vibrant color. Add the crushed garlic, then mash the mixture with a fork to a rustic or creamy consistency, as desired.

Halve the jalapeño pepper, remove the seeds, and finely chop it. Dice the shallot and tomato (also removing its core and seeds) into small cubes. Mix the vegetables with the avocado, then season with salt and freshly ground pepper.