Seafood Nachos

Instructions

1. Prepare the seafood
   In a medium bowl, toss the chopped shrimp and crab meat with 1 tablespoon of lime juice and 1/2 teaspoon of chili powder. Let marinate for 10 minutes at room temperature to allow the flavors to develop.
2. Arrange the base
   Preheat your oven to 375°F (190°C). Spread the tortilla chips in an even layer on a large, rimmed baking sheet or in a large, oven-safe skillet. Make sure the chips slightly overlap to prevent toppings from falling through.
3. Add the cheese and seafood
   Sprinkle half of both cheeses over the chips. Distribute the marinated seafood evenly over the cheese layer. Top with the remaining cheese to help bind everything together when melted.
4. Bake the nachos
   Place the baking sheet in the preheated oven and bake for 10-12 minutes until the cheese is completely melted and the edges of the chips begin to brown slightly. The seafood should be warmed through but not overcooked.
5. Prepare the toppings
   While the nachos are baking, combine the diced avocado with the remaining lime juice and a pinch of salt in a small bowl. Mix the Mexican crema or sour cream with the remaining chili powder in another small bowl until smooth.
6. Finish and garnish
   Remove the nachos from the oven and immediately top with the pico de gallo, seasoned avocado, jalapeño slices, and fresh cilantro. Drizzle the spiced crema over the top in a decorative pattern.
7. Serve
   Serve the nachos immediately while still hot and the chips are crispy. Provide lime wedges on the side for guests to add extra citrus zing according to their preference.