An appetizing first course from Central America, Zihufitanejo (thec-hoof-eet-an-ay-ho) is a delicious mixture of crabmeat, olives, tomatoes and onions, garnished with lettuce and advocado.
1 lb. crabmeat, shell and cartilage removed juice of
2 fl. oz. olive oil
4 medium-sized tomatoes, thinly sliced
4 spring onions , trimmed and finely chopped
4 oz. stoned black olives
2 teaspoon dried marjoram J, teaspoon cayenne pepper
½ teaspoon salt
½ teaspoon black pepper
11. oz. dry white wine
1 lettuce, outer leaves discarded, washed and separated into leaves
1 avocado, peeled, stoned and thinly sliced
Place the crabmeat in a medium-sized bowl, pour over the lemon juice and set aside for 1 hour.
Place the crabmeat in a strainer and press down on the meat with the back of a wooden spoon. Discard the liquid extracted.
Return the crabmcat to the bowl and add the olive oil, tomatoes, spring onions , olives, marjoram, cayenne, salt, pepper and wine. Carefully mix the ingredients together until they are thoroughly combined.
Arrange the lettuce leaves around the edge of a serving platter and spoon the crabmeat mixture into the centre. Garnish with the slices of avocado and serve at once.