CAMPECHANA (or Mexican Seafood Cocktail) (Saveur Magazine)

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

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix. Fold in shrimp, crab, and avocado. Serve with tortilla chips.

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