Mexican Seafood Cocktail - cooking recipe

Ingredients

1 1/2 cups chilled Clamato juice (or 1 cup tomato juice and 1/2 cup bottled clam juice)
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce, such as Tabasco sauce
1 teaspoon salt
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe california avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat, picked over (1 cup)
1/4 lb cooked baby shrimp
tortilla chips (optional)

Preparation

Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6-or 8-ounce glasses or cups.