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For vinaigrette, in a screw-top jar combine vinegar, oil, lime juice, orange juice, ground ancho pepper, sugar, salt, and black pepper. Cover and shake well.
In a large bowl combine crabmeat, tomatoes, corn, red onion, and jalapeño peppers. Drizzle with vinaigrette; toss gently to coat. Cover and chill for 45 minutes. Add chopped avocado; toss gently to combine. Serve immediately.