Seafood Guacamole
Jason Santos Shrimp Guacamole
Nathan Congleton / TODAY
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4.6666665 (3 rated)
Prep time:

Guacamole is great as-is, but adding fresh seafood makes it absolutely irresistible, especially if you love classic New England food. 

Technique tip: The vitamin C powder helps keep the guacamole from browning.

Swap option: You can substitute any cooked seafood you like best.


  • Guacamole

    • 10 avocados, peeled and pitted
    • 1/2 Spanish onion, finely diced
    • 1/4 cup scallions, minced
    • 1/3 cup lime juice
    • 2 jalapeños, minced
    • 1/2 cup chopped cilantro
    • 4 fresh tomatillos, husks removed and finely diced
    • 1½ tablespoons coarse sea salt, preferably Maldon
    • 1 teaspoon vitamin C powder
  • Shrimp and crab salad

    • 1 cup cooked Jonah crab meat
    • 40 small shrimp, peeled, deveined and cooked
    • 2 tablespoons lime juice
    • 2 tablespoon orange juice
    • 1 tablespoon aji amarillo paste
    • Salt and freshly ground black pepper, to taste
  • To serve

    • Cilantro leaves, chopped, for garnish
    • Blue corn tortilla chips, to serve


For the guacamole:

In a bowl, mash all the ingredients together until well combined.

For the shrimp and crab salad:

In a small bowl, mix all the ingredients until evenly combined. To serve: Place the guacamole in a serving bowl, top with the shrimp and crab salad, garnish with cilantro and serve with blue corn tortilla chips.

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