Ingredients for 4 appetisers

• 2 ripe avocados, halves, seed removed
• 1 shallot or ½ red or white onion, finely chopped
• 1 cup of mixed seafood such as scallops, octopus, calamari, shrimp, crab
• 2 tablespoons olive oil
• 2 oz white wine
• 1 oz tequila
• 3 oz whipping cream
• 1 teaspoon chipotle en adobo, pureed

Method

Panfry the onions and the seafood in olive oil.
Deglaze with white wine.
Add the cream and reduce.
Finish with the tequila.
Add salt and chipotle to taste.
Pour the mix over a half avocado.

This recipe was given to us by Chef Dany Lamote, Baja, Mexico.

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