Prep Details

Serves 4 to 6

Ingredients

• 12 ounces cooked lobster meat, coarsely chopped

• 12 ounces cooked crab, picked and coarsely chopped, if necessary

• 1 cucumber, peeled and thinly sliced into ribbons

• 1 avocado, chopped

• 2 Tablespoons pickled red onion

• ¼ cup cilantro, coarsely chopped

• Aguachile

• Fried tortilla chips

Method

1. In a large bowl, combine the lobster, crab, cucumber, avocado, pickled red onion, and cilantro

2. with enough Aguachile to coat and toss to combine. Top with fried tortilla chips.

Aguachile

Ingredients

• 3 chile de arbol, stems and seeds removed

• 4 fresno chilis, seeds removed

• ¾ cup lime juice

• ¼ cup Worcestershire sauce

• ½ cup olive oil

• Kosher salt, to taste

Method

1. In a pan over medium heat, toast the chilies de arbol until fragrant, about 3 minutes.

2. In a blender, combine the toasted chilis, fresno chilis, lime juice, and Worcestershire sauce and blend until smooth. Reduce the speed to the lowest speed and slowly stream in the olive oil to make an emulsified dressing. Season with salt, to taste.