Seafood Filled Avocados Recipe
Ingredients
| Lime juice | 1 Tablespoon | |
| Cider vinegar | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Lime rind | 1/2 Teaspoon, grated | |
| Salt | 1/4 Teaspoon | |
| Seed | 1/4 Teaspoon, crumbled | |
| Vegetable oil | 1/4 Cup (16 tbs) | |
| Crab meat | 4 Ounce | |
| Shrimp | 8 Ounce | |
| Coriander | 2 Tablespoon, chopped | |
| Ripe avocados | 2 Large | |
| 2 cups (500 mL) shredded | ||
| Romaine lettuce | ||
| Red bell-pepper strips | ||
| Green olives | 4 | |
| Lime wedges | 4 | |
Directions
1. Combine lime juice, vinegar, garlic, lime rind, salt and chilies in small bowl. Gradually add oil, whisking continuously; whisk dressing until thoroughly blended.
2. Break crab meat into coarse shreds, picking out and discarding any shell or cartilage.
3. Combine crab, shrimp and coriander in medium bowl. Add dressing; toss lightly with 2 forks to mix. Refrigerate, covered, to blend flavors, 1 to 2 hours.
4. At serving time, cut avocados lengthwise into halves. Remove and discard pits; pare halves.
5. Divide lettuce evenly among 4 individual serving plates. Top each with 1 avocado half, cut-side-up. Spoon 1/4 of the seafood mixture into hollow of each avocado. Garnish with bell-pepper strips and olives.
2. Break crab meat into coarse shreds, picking out and discarding any shell or cartilage.
3. Combine crab, shrimp and coriander in medium bowl. Add dressing; toss lightly with 2 forks to mix. Refrigerate, covered, to blend flavors, 1 to 2 hours.
4. At serving time, cut avocados lengthwise into halves. Remove and discard pits; pare halves.
5. Divide lettuce evenly among 4 individual serving plates. Top each with 1 avocado half, cut-side-up. Spoon 1/4 of the seafood mixture into hollow of each avocado. Garnish with bell-pepper strips and olives.
Chef
