AVOCADO SEAFOOD COCKTAIL WITH BITTERSWEET CHIPOTLE DRESSING

BITTERSWEET CHIPOTLE DRESSING
- 1 ounce bittersweet chocolate, coarse chopped
- 1 whole chipotle chile en adobo with about
- 2 teaspoons of its sauce
- ½ cup sweet-tasting grape tomatoes
- 2 heaping tablespoons whole salted almonds
- 2 tablespoons cider vinegar
- ¼ cup mayonnaise
- 2 tablespoons water, or as needed
- 2 ripe Hass avocados, cut into 1-inch chunks
- 8 to 9 ounces cooked seafood (shrimp, scallops, crab, salmon, tilapia, or any firm fish), cut to the same size
- Salt and fresh-ground black pepper to taste
- 4 small Bibb lettuce leaves
- 1 large lime, cut in half
Instructions:
Avocado and seafood are naturals here. Use whatever seafood appeals most, but cut it all into the same size pieces.
- To make the dressing, have the food processor running as you drop in the chocolate and chop it