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Mexican Seafood Cocktail :: Campechana de Mariscos

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Adapted from Saveur Magazine

Ingredients

Scale
  • 1 ⁄2 cup fresh lime juice
  • 1 ⁄3 cup ketchup
  • 1 ⁄4 cup chili sauce (such as Heinz)
  • 1 ⁄4 cup chopped cilantro leaves
  • 1 ⁄4 cup chopped green olives
  • 1 ⁄4 cup extra-virgin olive oil
  • 1 ⁄4 cup finely chopped white onion
  • 1 ⁄4 cup chopped flat-leaf parsley
  • 1 ⁄4 cup tomato–clam cocktail (such as Clamato)
  • 1 ⁄4 cup seeded and chopped fresh tomatoes
  • 1 tbsp. chopped fresh oregano
  • 2 tsp. Tabasco
  • 2 anaheim chiles (roasted, peeled, seeded, and chopped)
  • 1 clove garlic (finely chopped)
  • 1 serrano chile (finely chopped)
  • Kosher salt (to taste)
  • 1 ⁄2 lb. cooked and peeled medium shrimp
  • 1 ⁄2 lb. jumbo lump crabmeat (picked and cleaned)
  • 1 avocado (cut into 1⁄4" cubes)

Instructions

  1. Combine all ingredients in a large bowl (EXCEPT for avocado) and season with salt; toss to mix.
  2. Cover and refrigerate overnight for best results.
  3. Right before serving, gently fold in avocado chunks.
  4. Serve with tortilla chips.

Notes

Quick tip: Don’t add the avocado chunks until right before serving. Gently fold the avocado in so that it doesn’t make the dip too cloudy.

Find it online: https://jennifercooks.com/goode-company-mexican-seafood-cocktail-campechana-de/