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For a spicier version, mince and add the serrano ribs and seeds to the onion mixture. A molcajete or mortar and pestle can be used to process the onion mixture. Be sure to use Hass avocados here; Florida, or “skinny,” avocados are too watery for dips.
Place onion, serrano, 1 teaspoon salt, and lime zest on cutting board and chop until very finely minced. Transfer onion mixture to medium bowl and stir in 1 ½ tablespoons lime juice. Add avocados and, using sturdy whisk, mash and stir mixture until well combined with some ¼- to ½-inch chunks of avocado remaining. Stir in tomato and cilantro. Season with salt and up to additional 1 ½ teaspoons lime juice to taste. Serve.