Go Back
Email Link
Print
Recipe Image
Notes
Smaller
Normal
Larger
Save
Saved!
Save
Saved!
Mexican Seafood Cocktail :: Campechana de Mariscos
Adapted from Saveur Magazine
Print
Pin
Author:
Jennifer Locklin
Ingredients
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
Combine all ingredients in a large bowl (EXCEPT for avocado) and season with salt; toss to mix.
Cover and refrigerate overnight for best results.
Right before serving, gently fold in avocado chunks.
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.