Guacamole Three Ways: Lump Crab, Queso Fresco, Pomegranate

• Serves: Guac 4; Crab, Queso Fresco and Pom 6
• Prep time: Guac 15 min., Crab 25 min., Queso Fresco 18 min. and Pom 20 min.
• Cook time: 0 min.

Ingredients:
For guacamole:
2 ripe avocados from Mexico, halved, pitted, peeled and mashed
2 tablespoon finely chopped white onion
1 serrano chile, minced (seeding optional)
1 tablespoon roughly chopped cilantro leaves
3 tablespoons fresh squeezed lime juice
1 teaspoon salt

For Pomegranate Guacamole
3/4 cup pomegranate seeds (about 1 pomegranate)
2 cups peeled jicama or cucumber sticks

For Queso Fresco Guacamole
3/4 cup of queso fresco
1 bag chicharrones or fried pork rinds
For Lump Crab Guacamole
8 ounces lump crabmeat
1 tablespoon mayonnaise
2 tablespoons freshly squeezed lime juice
1/2 teaspoon grated lime zest
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh parsley
1/4 cup finely chopped red bell pepper
1/4 teaspoon salt
1/4 teaspoon ground black pepper
Crushed tortilla chips

Preparation:

To prepare guacamole: In bowl, combine avocados, onion, chile, cilantro, lime juice and salt; mix gently.

To prepare Pomegranate Guacamole: Combine guacamole with pomegranate seeds. Use jicama or cucumber instead of tortilla chips.

To prepare Queso Fresco Guacamole: Combine guacamole with queso fresco; garnish with crumbled chicharrones instead of tortilla chips.

To prepare Lump Crab Guacamole: Combine crabmeat, mayonnaise, lime juice, lime zest, chives, parsley, bell pepper, salt, pepper and tortilla chips. Spoon mixture over guacamole.