4 plum tomatoes, finely diced
2 scallions, thinly sliced
2 small garlic cloves, minced
1 tablespoon chopped, fresh cilantro
2 tablespoons fresh lemon juice
2 tablespoons fresh lime juice
1 teaspoon sea salt
1/2 teaspoon coarsely ground black pepper
1/8 teaspoon cayenne pepper
1/2 pound backfin crab meat
1 large, ripe California avocado, peeled, pitted, coarsely chopped
Fresh cilantro leaves, garnish
Place a steamer rack in a large saucepan, add water (or beer), bring liquid to a boil and add shrimp. Bring back to a boil, steam 5 minutes, remove from heat and let stand 20 minutes. Cool, peel, devein and coarsely chop.
In a bowl, combine tomatoes, scallions, garlic, cilantro, lemon and lime juices, salt and peppers. Stir in shrimp. Cover and chill about 1 hour.
Just before serving, stir crab meat and avocado into shrimp mixture. Spoon into an attractive serving bowl. Set on a large platter and arrange nacho chips around the outside of the bowl. If desired, provide small individual plates for serving.
Grilled rib eyes
We spice up the meat a bit, and add a charming veggie relish. The "relish" can be cooked in the kitchen, ahead. Heat gently just before serving.
8 (1-inch thick) bone-in rib eye steaks (about 1 pound each)
1 teaspoon dried oregano