Zapallar, the small Chilean beach town where the Huneeus's family villa is located, has a wonderful fish market where Valeria Huneeus buys excellent fresh crab. She loves tossing it with sweet and soft avocados, a little coconut milk and fresh ginger, then serving it in a glass, shooter-style, with a thick slice of avocado on top. More Crab Recipes
The shelled crabmeat can be refrigerated overnight.
The Huneeus family pairs these crab and avocado shooters with a zesty Sauvignon Blanc, made from grapes grown in the ocean breeze-cooled Casablanca Valley—arguably Chile's premier Sauvignon Blanc region.