Mexican Seafood Cocktail (Campechana) - cooking recipe

Ingredients
    1/2 cup fresh lime juice
    1/3 cup ketchup
    1/4 cup Heinz Chili Sauce
    1/4 cup chopped cilantro leaf
    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 Clamato juice (tomato clam cocktail)
    1/4 cup seeded and chopped fresh tomato
    1 tablespoon chopped fresh oregano
    2 teaspoons Tabasco sauce
    2 roasted anaheim chilies, peeled, seeded, chopped
    1 garlic clove, finely chopped
    1 serrano chili, finely chopped
    kosher salt, to taste
    1/2 lb cooked and peeled medium shrimp
    1/2 lb lump crabmeat, picked and cleaned
    1 avocado, cut into 1/4-inch cubes
Preparation
    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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