Classic guacamole already is amazing. Add heaps of marinated crabmeat and shrimp or lobster (or be crazy and use both), and now you have a bowl of comfort truly worthy of being served to Dad with a mound of tortilla chips on Father's Day.

This recipe from Roberto Santibanez' "Truly Mexican," can be prepared and refrigerated up to an hour in advance, but let it warm at room temperature a bit before serving. The flavors will be much better.

Seafood guacamole

Start to finish: 35 minutes

Makes about 3 1/2 cups

For the seafood:

4 ounces jumbo lump crabmeat, picked over for shells

3 ounces cooked shrimp or lobster, cut into small pieces (1/2 cup)

3 tablespoons freshly squeezed orange juice

2 tablespoons chopped fresh cilantro

1 tablespoon minced jalapeno or serrano chili, including seeds, more or less to taste

1 tablespoon olive oil

2 teaspoons minced canned chipotles in adobo, including sauce

1/4 teaspoon fine salt or 1/2 teaspoon kosher salt

For the guacamole:

2 tablespoons finely chopped white onion

1 tablespoon minced jalapeno or serrano chili, including seeds, more or less to taste

1/4 teaspoon fine salt or 1/2 teaspoon kosher salt

1/4 cup chopped fresh cilantro, divided

1 large or 2 small ripe Hass avocados, halved and pitted

Splash of lime juice

In a large bowl, mix together the crabmeat, shrimp or lobster, orange juice, cilantro, chili, olive oil, chipotle and salt. Let the mixture marinate for about 20 minutes.

Meanwhile, prepare the guacamole.

On a large cutting board, mince and mash together the onion, chili, salt and half of the cilantro. Transfer to a bowl.

Use a knife to score the flesh of the avocado halves in a crosshatch pattern, then scoop out with a spoon and add to the bowl. Toss well, then mash. Season with lime juice and additional chili and salt.

With a slotted spoon, transfer about half of the seafood mixture into the guacamole, then stir. Season to taste with additional salt, then garnish with the remaining seafood mixture and the reserved cilantro.

The seafood mixture and the guacamole (with a piece of plastic wrap pressed against the surface) can be stored separately in the refrigerator for up to an hour. Let the guacamole come to room temperature and let the seafood mixture stand at room temperature just long enough to take some of the chill off before you assemble and serve.

(Recipe from Roberto Santibanez' "Truly Mexican," Wiley, 2011)