Mexican Seafood Cocktail :: Campechana de Mariscos
Adapted from Saveur Magazine
⁄2 cup fresh lime juice
⁄3 cup ketchup
⁄4 cup chili sauce
such as Heinz
⁄4 cup chopped cilantro leaves
⁄4 cup chopped green olives
⁄4 cup extra-virgin olive oil
⁄4 cup finely chopped white onion
⁄4 cup chopped flat-leaf parsley
⁄4 cup tomato–clam cocktail
such as Clamato
⁄4 cup seeded and chopped fresh tomatoes
chopped fresh oregano
roasted, peeled, seeded, and chopped
⁄2 lb. cooked and peeled medium shrimp
⁄2 lb. jumbo lump crabmeat
picked and cleaned
cut into 1⁄4" cubes
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.
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.