How To Cut and Dice an Avocado

• On a cutting board, cut each avocado open by cutting your knife into the flesh of the avocado until it hits the giant seed in the middle.
• Run the avocado around the blade of the knife to cut it in half, put your knife down, then twist both sides in opposite directions like unlocking a lock and you will have 2 sides of avocado, one still holding onto the large seed in the middle. 
• Placing a knife at the butt of the avocado seed, called the tupelo, you can press gently and the seed should pop out from the pressure.
• Alternatively, some people gently hit the seed with the blade of their knife which will attach it securely to the blade, then you can pull the seed out of the avocado flesh, and discard it.
• After you have the 2 halves of the avocado, take a butter knife (for safety) and cut vertical slices up and down into the avocado. Then switch and make cuts horizontally creating cubes of avocado.
• Use a large spoon to scrape out the contents of the avocado into a large bowl, which will resemble cubes.
• Keep in mind whatever size of cubes you want (1/4 inch cubes of avocado to 1/2 inch cubes) will be determined by how closely you make your horizontal and vertical cuts. This can be fine-tuned to your tastes. 
• To the large mixing bowl, add the small diced red onion, diced tomato, diced jalapeno, salt, pepper, fresh garlic, cilantro, and fresh lime juice. Toss gently until well combined.
• This is best when marinated for 30 minutes to 1 hour.   
• This recipe can be served atop grilled chicken, shrimp, and fish, served as an appetizer dip with tortilla chips, served atop burrito bowls, or even served more like an avocado salad, as a side dish for mexican food.