Recipe courtesy of Roberto Santibanez, from his cookbook, Truly Mexican.
Makes about 3 ½ cups
4 oz. jumbo lump crabmeat, picked over
3 oz. (½ cup) cooked shrimp or lobster, cut into small pieces
3 T. freshly squeezed orange juice
2 T. chopped cilantro
1 T. minced fresh jalapeño or serrano chile, including seeds, or more to taste
1 T. mild olive oil
2 t. minced canned chipotles in adobo, including sauce
¼ t. fine salt, or ½ t. kosher salt
1 recipe Classic Guacamole (see below)
The Seafood
Mix seafood together with orange juice, cilantro, fresh chile, oil, chipotle and salt and let mixture marinate for about 20 minutes. Make the Classic Guacamole, reserving the sprinkled cilantro.
The Classic Guacamole
Makes about 1 ¾ cups
2 T. finely chopped white onion
1 T. minced fresh serrano or jalapeño chile, including seeds, or more to taste
½ t. kosher salt, or ¼ t. fine salt
¼ c chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
Squeeze of lime, if desired
Mash onion, chile, salt (the coarseness of kosher salt helps 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 fork, 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, then scoop it with a spoon into the mortar or bowl. Toss well, then add the rest of the cilantro and mash coarsely with a pestle or a fork. Season to taste with lime juice (if you’d like) and additional chile and salt.
To Prepare the Shrimp Guacamole: 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 reserve cilantro. Serve with corn tortillas, tortilla chips, rice, beans or any other side.
Note: The seafood mixture and the guacamole (with a piece of plastic wrap pressed again the surface) can be stored separately in the refrigerator for up to an hour. Let the guacamole come to room temperature and the the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve the guacamole.