Crab and Shrimp Stuffed Avocado with Tomato Ceviche Sauce

© 2012 REMCooks.com

Baby Lady says this is such a pretty dish. She’s right. It is. This is another one of the recipes from the Blue Tomato. If you like large appetizers, this fits the bill. Personally, we think of it as a perfect lunch. Baby Lady loves the tomato ceviche sauce that accompanies this dish. The flavors are in perfect balance. P-H-E-N-O-M-I-N-A-L!!!

You get the creaminess of the avocado, the brightness of the lime supremes and tomato, the crunch of Original CornNuts® (who in the world would actually put Original CornNuts® in a classy dish?), the depth of the shrimp, freshness of the cilantro, the spice of the jalapeño with the sweetness of the crab and sweet corn. This dish has it all. Try it. You won’t be disappointed.

Ingredients

The Lime Supreme

  • 6 fresh whole limes

The Crab and Shrimp Stuffing

  • 3 ounces (85 grams) lump crab meat
  • 3 ounces (85 grams) medium-diced cooked shrimp
  • 1 tablespoon (17 grams) freshly squeezed lime juice
  • 1 tablespoon (2 grams) roughly chopped cilantro
  • 7 tablespoons (36 grams) uncooked corn kernels, divided
  • 1-1/2 teaspoons (10 grams) minced red jalapeno pepper
  • 2 tablespoons (30 grams) mayonnaise
  • Kosher salt

The Avocado Cup

  • 3 (approximately 190 grams each) small avocados

The Tomato Ceviche Sauce

  • 1 cup (134 grams) Tomato Ceviche Sauce (recipe below)

Garnish

  • 2 tablespoons (15 grams) finely diced red onion
  • 1-1/4 cup (35 grams) 1/2-inch-cubed cooked Okinawan sweet potato
  • 24 pieces (10 grams) Original CornNuts®
  • 1 (19 grams) thinly sliced green jalapeno pepper
  • Micro cilantro for garnish

Instructions

Creating the Lime Supreme

Slice off the top and bottom of each lime, then, following the curve of the lime from top to bottom, cut off the rind. Carefully cut between the sections of the lime to create individual wedges. Set aside on a plate.

Making the Crab and Shrimp Stuffing

In a bowl, combine the crab meat, shrimp, lime juice, cilantro, 4 tablespoons of corn kernels, red jalapeno pepper and mayonnaise.  Mix together and season with salt to taste.

Making the Avocado Cup

Cut avocado in half widthwise, making sure to work around the seed; do not cut through the seed. Remove the seed and trim the bottom of each half so that it lays flat. Using a (2-1/4-inch diameter x 1-3/4-inch-high) ring mold, center the seed cavity in the mold as best as you can then press all the way down to the bottom. Cut away any excess and reserve the extra avocado for either the Hot Avocado Salsa Soup or the (cold) Avocado Salsa recipes.

To Plate

Place the 6 avocado cups in individual shallow serving bowls. Divide the stuffing among the cups. Spoon 2 tablespoons of the Tomato Ceviche Sauce around the avocado.  Garnish with the remaining corn kernels, red onion, sweet potato, CornNuts®,jalapeno, Lime Supreme and micro cilantro. Serve at once.

Tomato Ceviche Sauce

Makes about 1 cup

Ingredients

  • 1/2 cup (117 grams) fish stock (see page 245)
  • /4 cup (28 grams) sliced red onion
  • 2 tablespoons (26 grams) freshly squeezed lime juice
  • 1-l/2 tablespoons (9 grams) sliced red jalapeno pepper, about 1/4 of a large pepper
  • 1 tablespoon (17 grams) tomato paste
  • 2-1/2 tablespoons (51 grams) ketchup
  • 1/2 teaspoon (2 grams) Kosher salt

Instruction

Place all ingredients in a blender and puree until smooth

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