Seafood Guacamole Recipe
Daily Value: 7%
Sugar-Conscious, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free
|Folic Acid (B9)||46µg||12%|
|Fatty acids, total monounsaturated||5g||0%|
|Fatty acids, total polyunsaturated||1g||0%|
Exclusive from The Daily Meal
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.
- 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
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.
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
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