IE 11 is not supported. For an optimal experience visit our site on another browser.

Seafood Guacamole

PREP TIME
15 mins
SERVINGS
4-6
RATE THIS RECIPE
(3)
Jason Santos Shrimp Guacamole
Jason Santos Shrimp GuacamoleNathan Congleton / TODAY
PREP TIME
15 mins
SERVINGS
4-6
RATE THIS RECIPE
(3)

Ingredients

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
  • tablespoons coarse sea salt, preferably Maldon
  • 1 teaspoon vitamin C powder
  • Shrimp and crab salad
  • 1 cup cooked Jonah crabmeat
  • 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
  • Chef notes

    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.

    Preparation

    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.