Guacamole Three Ways: Lump Crab, Queso Fresco, Pomegranate

Recipe courtesy of Avocados From Mexico (avocadosfrommexico.com)

Makes 4 to 6 servings

2 ripe Avocados From Mexico pitted, peeled and mashed

2 T. white onion finely chopped

1 serrano chile minced seeding (optional)

1 T. cilantro leaves roughly chopped

3 T. lime juice freshly squeezed

1 t. salt

¾ c. Pomegranate seeds about 1 pomegranate

2 c. jicama or cucumber sticks peeled

¾ c. queso fresco

1 bag chicharrones or fried pork rinds

8 oz. lump crabmeat

1 T. mayonnaise

2 T. lime juice freshly squeezed

½ t. lime zest grated

1 T. fresh chives chopped

The Guacamole:

In bowl, combine avocados, onion, chile, cilantro, lime juice and salt; mix gently.

For the Pomegranate Guacamole: Combine guacamole with pomegranate seeds. Use jicama or cucumber instead of tortilla chips.

For the Queso Fresco Guacamole: Combine guacamole with queso fresco; garnish with crumbled chicharrones instead of tortilla chips.

For the Lump Crab Guacamole: Combine crabmeat, mayonnaise, lime juice, lime zest, chives, parsley, bell pepper, salt, pepper and tortilla chips. Spoon mixture over guacamole.