Seafood Guacamole Recipe


Nutrition

Cal/Serving: 120
Daily Value: 6%
Servings: 2

Low-Carb
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Alcohol-Free
Fat7g11%
Saturated1g5%
Trans0g0%
Carbs3g1%
Fiber0g1%
Sugars2g0%
Protein10g21%
Cholesterol55mg18%
Sodium564mg24%
Calcium57mg6%
Magnesium25mg6%
Potassium220mg6%
Iron0mg3%
Zinc2mg15%
Phosphorus139mg20%
Vitamin A263IU5%
Vitamin C16mg27%
Thiamin (B1)0mg2%
Riboflavin (B2)0mg4%
Niacin (B3)2mg9%
Vitamin B60mg6%
Folic Acid (B9)38µg10%
Vitamin B122µg31%
Vitamin E2mg11%
Vitamin K11µg14%
Fatty acids, total monounsaturated5g0%
Fatty acids, total polyunsaturated1g0%
Have a question about the nutrition data? Let us know.

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Seafood Guacamole
Romulo Yanes

My Classic Guacamole is sensational. But add a little crab and shrimp marinated in orange juice and chipotle and you have a modern version worthy of the most elegant restaurant but simple enough for a weeknight dinner at home. This is guacamole that has graduated from snack or condiment to proper appetizer.

3
Ratings6

INGREDIENTS

  • 4 ounces jumbo lump crabmeat, picked over
  • 3 ounces cooked shrimp or lobster, cut into small pieces (½ cup)
  • 3 tablespoons freshly squeezed orange juice
  • 2 tablespoons chopped cilantro
  • 1 tablespoon minced fresh jalapeño 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 recipe
  • ¼ teaspoon fine salt, or ½ teaspoon kosher salt
  • Classic Guacamole recipe

DIRECTIONS

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 Classic Guacamole, reserving the sprinkled cilantro. 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 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 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 Details

Makes about 3 ½ cups

Total time: 35 minutes

 

Adapted from "Truly Mexican: Essential Recipes and Techniques for Authentic Mexican Cooking," by Roberto Santibañez (Wiley, 2011)

Servings: 2

Notes and Substitutions:

 

Back To Avocado 101!

 



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