Crab Stacks

COMBINE THE QUINOA, OJ AND STOCK IN A SAUCEPAN.

COOK OVER MEDIUM HIGH HEAT UNTIL ALL LIQUID HAS BEEN ABSORBED.

REMOVE FROM HEAT AND SET ASIDE.

CUT THE LIME INTO QUARTERS.

COMBINE THE MANGO AND FRESNO CHILE.

SQUEEZE A 1/4 OF THE LIME OVER THE MIXTURE AND MIX TO COMBINE.

COMBINE THE TOMATO, CILANTRO, GREEN ONION AND GARLIC.

SQUEEZE 1/4 OF THE LIME OVER THE MIXTURE AND STIR TO COMBINE.

USING A ROUND MOLD, SPOON SOME OF THE PREPARED QUINOA INTO THE BOTTOM.

IF USING THE SALMON- SPOON IN A LAYER OF THE SALMON.- OTHERWISE USE CRAB.

TOP WITH A LAYER OF THE TOMATO MIXTURE, THEN AVOCADO.

TOP WITH A THIN LAYER OF THE QUINOA, THEN CRAB, FOLLOWED BY AVOCADO, THE MANGO MIXTURE AND MORE CRAB AND FINALLY TOPPED WITH A BIT MORE MANGO MIXTURE.

PRESS DOWN AND THEN REMOVE THE MOLDS.

GARNISH WITH PICKLED GINGER AND RADISHES AND USE THE REMAINING 1/2 LIME TO SQUEEZE OVER THE STACKS.

SERVE COLD.