Article: Using a chef's knife, cut the avocado in half all the way around the pit, parallel to the stem cavity.  Pull the 2 avocado halves apart. Hold the avocado with 1 hand on 1 side of the cut and 1 hand on the other. Twist each half of the avocado in opposite directions and gently pulling the 2 halves apart. Remove the avocado pit. Place the avocado with the pit in it on a clean cutting surface and strike the pit in the center with your chef's knife. Use the knife to twist and pull the pit out. Use a spoon to scoop the flesh of each avocado half out of its skin. (30 g) of chopped onion, 1 1/2 tbsp. (22 g) of chopped cilantro, 1 tbsp. (15 g) of finely chopped serrano chiles, and 1 tsp. (5 g) of salt into a medium-sized mixing bowl. Squeeze in the juice of 1 lime wedge. Cover and refrigerate the guacamole.

What is a summary?
Pit and peel the avocado. Place the pitted and skinned avocados, 2 tbsp. Stir the ingredients just enough to be evenly mixed; do not over stir.