Ingredients:
Seafood
125 g (4 oz) jumbo lump crabmeat, picked over for shells
90 g (3 oz) cooked shrimp or lobster, cut into small pieces (1/2 cup)
45 ml (3 tbsp) freshly squeezed orange juice
30 ml (2 tbsp) chopped fresh cilantro
15 ml (1 tbsp) minced jalapeno or serrano chili, including seeds, more or less to taste
15 ml (1 tbsp) olive oil
10 ml (2 tsp) minced canned chipotles in adobo, including sauce
1 ml (1/4 tsp) fine salt or 2 ml (1/2 tsp) kosher salt
Guacamole
30 ml (2 tbsp) finely chopped white onion
15 ml (1 tbsp) minced jalapeno or serrano chili, including seeds, more or less to taste
1 ml (1/4 tsp) fine salt or 2 ml (1/2 tsp) kosher salt
50 ml (1/4 cup) chopped fresh cilantro, divided
1 large or 2 small ripe Hass avocados, halved and pitted
Splash of lime juice
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Preparation:
In a large bowl, mix together crabmeat, shrimp, orange juice, cilantro, chili, olive oil, chipotles and salt. Let mixture marinate for about 20 minutes.
Meanwhile, prepare guacamole.
On a large cutting board, mince and mash together onion, chili, salt and half of the cilantro. Transfer to a bowl.
Use a knife to score the flesh of the avocado halves in a cross-hatch pattern, then scoop out with a spoon and add to the bowl. Toss well, then mash. Season with lime juice and additional chili and salt.
With a slotted spoon, transfer about half of the seafood mixture into guacamole, then stir. Season to taste with additional salt, then garnish with remaining seafood mixture and reserved cilantro.
The seafood mixture and the guacamole (with a piece of plastic wrap pressed against the surface) can be stored separately in the refrigerator for up to an hour. Let guacamole come to room temperature and let seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve.
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