4 ounces jumbo lump crabmeat, picked over
3 ounces cooked shrimp or lobster, cut into small pieces (1/2 cup)
3 tablespoons freshly squeezed orange juice
2 tablespoons chopped cilantro
1 tablespoon minced fresh jalapeno or serrano chile, including seeds, or more to taste
1 tablespoon mild olive oil
2 teaspoons minced canned chipotles in adobo, including sauce, or 1 teaspoon Chipotle Chile Powder
1/4 teaspoon fine salt, or 1/2 teaspoon kosher salt
2 tablespoons finely chopped white onion
1 tablespoon minced fresh serrano or jalapeno chile, including seeds, or more to taste
1/2 teaspoon kosher salt, or 1/4 teaspoon fine salt
1/4 cup chopped cilantro, divided
1 large or 2 small ripe Mexican Hass avocados, halved and pitted
A squeeze of lime, if desired
The seafood mixture and the guacamole (with a piece of plastic wrap pressed against the surface) can be stored separately in the refrigerator for up to an hour. Let the guacamole come to room temperature and let the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve the guacamole.
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