Yes it was.
I have personally found that red onions are much better than white or yellow or green. The little sharp bite really works well.
A Mexican woman I know said that true guacamole requires nothing more than what’s listed above. She recommended to chop everything fine as to give it more flavor. She prefers lemon juice over lime juice, but that’s just preference. I find that kosher salt is nice in guac.
I might suggest that after halving the avocado, use a knife to cut into the avocado in a criss-cross fashion, and then scoop out the innards. This will give you cube-ish hunks that you can then mash gently into a nice chunky dip.
I squeeze lemon or lime juice over avocado chunks, sprinkle a little salt on it, and mash. Maybe I’ll put in some cilantro, maybe not. Depends on whether I have fresh cilantro.
I can’t eat jalapenos or raw onion, so of course I don’t put them in. I don’t put tomato or any other ingredients in because I just want to taste the avocado.
I will serve it on a bed of shredded iceberg lettuce, or with tortilla chips, or both. My grandparents used to eat mashed avocado on toast.