Asian Californian Mexican Faux Crab Salad - cooking recipe

Ingredients

Salsa Bit
3/4 cup of diced red pepper
2 tomatoes, cored and chopped
2 scallions, thinly and prettily sliced on the diagnol
1 garlic clove, minced
2 tablespoons coarsely chopped coriander leaves
2 teaspoons of minced hot pepper, remove the seeds and veins
1 tablespoon fresh lime juice
sea salt & freshly ground black pepper
Avocado Bit
2 ripe avocados, small dice
2 -3 tablespoons lime juice
sea salt & freshly ground black pepper, to taste
sour cream, for topping (use your discretion, or lack of...)
Faux Crab Bit
2 1/2 cups surimi
1 tablespoon toasted sesame seeds
2 tablespoons shredded nori
1 teaspoon sesame oil
more sea salt & freshly ground black pepper

Preparation

In a glass bowl, toss together the ingredients for the salsa. Season with salt and pepper and set aside to let the flavors build. SingleGuyChef says to let it sit for an hour but 30 minutes is also okay.
Combine the chopped avocado and lime juice, season with sea salt and freshly ground black pepper. Set aside.
In another glass bowl, add all of the ingredients for the faux crab.
Toss, season with sea salt and freshly ground black pepper to taste.
Okay, now for the combining the three bits:.
You could make the crab the base, then the avocado, then the salsa, topped with sour cream.
Or -- you could make the avocado the base, topped with crab, then with salsa, then with sour cream.
Or -- you could spread a nice base of salsa, top with the crap and then add the avocado, sour cream on top or to the side.
Or -- well, start using your imagination, you don't need me to tell you how to do everything, do you?.
I've served these in our house as an appetizer in oversized martini glasses. I'll let you guess the order I layered the bits -- ;-).