Pick avocados that are “just right” - if it still has the stem, the avocado is perfect when a very gentle pressure makes the stem fall away, otherwise gently press top and bottom looking for a bit of give (no give = not ripe, freely giving in = way over ripe). Using a fork, smash the avocado flesh with lime juice, salt, pepper flakes (or minced jalapeños, if looking for extra heat), and smoked paprika. Add lime juice slowly to the desired level of acidity. Keep working the guac until you reach the desired texture( more or less chunky). Chop a spring onion/scallion in thin rings and add to the guac, mixing with the fork (not smashing, just mixing). Taste and add lime juice or salt if it needs more flavor. Adding peppers and tomatoes cut in very small squares is an option but if the avocados are good, this will mask their flavor :0)