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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.
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.