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Mexican Seafood Cocktail :: Campechana de Mariscos

Adapted from Saveur Magazine
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.