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Recipe

Seafood Guacamole

Scott Phillips

Servings: 6 to 8

Overflowing with chunks of crab and shrimp or lobster, this riff on classic guacamole can easily stand alone as an appetizer. The sweet seafood and orange juice balance an extra kick of heat from additional chile and chipotle.

Ingredients

  • 1 cup lightly shredded lump crabmeat
  • 1/2 cup small pieces of cooked shrimp or lobster
  • 3 Tbs. fresh orange juice
  • 1/4 cup plus 2 Tbs. chopped fresh cilantro
  • 2 Tbs. minced fresh serrano or jalapeño, including seeds; more to taste
  • 1 Tbs. extra-virgin olive oil
  • 1/2 tsp. chipotle powder
  • Kosher salt
  • 2 Tbs. finely chopped white onion
  • 2 6- to 7-oz. ripe Hass avocados, preferably Mexican
  • 2 tsp. fresh lime juice; more to taste

Nutritional Information

      Calories (kcal) : 110
      Fat Calories (kcal): 60
      Fat (g): 7
      Saturated Fat (g): 1
      Polyunsaturated Fat (g): 1
      Monounsaturated Fat (g): 4.5
      Cholesterol (mg): 35
      Sodium (mg): 320
      Carbohydrates (g): 4
      Fiber (g): 2
      Protein (g): 8

Preparation

  • In a medium bowl, combine the crabmeat, shrimp or lobster, orange juice, 2 Tbs. of the cilantro, 1 Tbs. of the chile, the olive oil, chipotle powder, and 1/2 tsp. salt. Let the mixture sit for 20 minutes.
  • Using a mortar and pestle, or the blade and side of a chef’s knife, mash the onion, the remaining 2 Tbs. cilantro, the remaining 1 Tbs. chile, and 1/2 tsp. salt to a paste. Leave the paste in the mortar, if large, or transfer it to a serving bowl.
  • Halve and remove the pits of the avocados. Use a paring knife to score the flesh in a 1/2-inch crosshatch pattern, being careful not to cut through the skin. Use a spoon to scoop the avocado into the bowl.
  • Along with the remaining cilantro and the lime juice, mash the avocado gently with the pestle or a fork, leaving some chunks. Using a slotted spoon, add two-thirds of the seafood mixture to the bowl. Season to taste with more lime juice, salt, and chile. Use the slotted spoon to top the guacamole with the remaining seafood just before serving.

Reviews

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Reviews

  • Dlunger | 04/14/2014

    I made for a party and everyone loved it! The bowl was eaten clean! I added lobster and crab and it was a good combination.

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