FOR THE SEAFOOD:
- 4 ounces jumbo lump crabmeat, picked over
- 3 ounces cooked shrimp or lobster, cut into small pieces (1/2 cup)
- 3 tablespoons freshly squeezed orange juice
- 2 tablespoons chopped cilantro
- 1 tablespoon minced fresh jalapeno or serrano chile, including seeds, or more to taste
- 1 tablespoon mild olive oil
- 2 teaspoons minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
- 1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt
FOR THE GUACAMOLE:
- 2 tablespoons finely chopped white onion
- 1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
- 1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
- 1/4 cup chopped cilantro, divided
- 1 large or 2 small ripe Mexican Hass avocados, halved and pitted
- A squeeze of lime, if desired
Marinate the seafood:
Mix the seafood together with the orange juice, cilantro, fresh chile, oil, chipotle, and salt and let the mixture marinate for about 20 minutes.
Make the guacamole:
Meanwhile, mash the onion, chile, salt (the coarseness of kosher salt helps you make the paste), and half of the cilantro to a paste in a molcajete or other mortar. You can also mince and mash the ingredients together on a cutting board with a large knife or a fork, and then transfer the paste to a bowl.
Score the flesh in the avocado halves in a crosshatch pattern (not through the skin) with a knife and then scoop it with a spoon into the mortar or bowl. Toss well and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you'd like) and additional chile and salt.
With a slotted spoon, transfer about half of the seafood mixture into the guacamole, and stir.
Season to taste with additional salt, then garnish with the remaining seafood mixture and the
NotesThe 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 the guacamole come to room temperature and let the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve the guacamole.
Recipe courtesy of Truly Mexican by Roberto Santibanez