This simple but luxurious preparation turns up as an appetizer in Veracruz, piled into individual goblets. I also like to serve it as a side dish. Take care to choose ripe, flavorful avocados and tomatoes—inferior ingredients will really let down the dish. Be sure to chop everything immediately before use.
If you like, substitute 1–2 habanero chiles for the jalapeños or serranos. Their fruity, aromatic quality is especially nice with avocado.