Mexican Seafood Cocktail :: Campechana de Mariscos

• Gluten free
• Paleo

• Seafood

  • 1/2 lb Lump crabmeat, jumbo
  • 1/2 lb Shrimp, cooked and peeled medium
  • 1/4 cup Tomato-clam cocktail

• Produce

  • 2 Anaheim chiles, roasted
  • 1 Avocado, cut into 1/4" cubes
  • 1/4 cup Cilantro, leaves
  • 1/4 cup Flat-leaf parsley
  • 2 cloves Garlic
  • 1 tbsp Oregano, fresh
  • 2 Serrano chiles, roasted and finely chopped
  • 1/4 cup Tomatoes, fresh
  • 1/4 cup White onion

• Condiments

  • 1/4 cup Chili sauce
  • 1/4 cup Green olives
  • 1/4 cup Ketchup
  • 1/2 cup Lime juice, fresh
  • 1 tbsp Tabasco sauce

• Baking & Spices

  • 1 Kosher salt

• Oils & Vinegars

  • 1/4 cup Olive oil, Extra Virgin

Found on jennifercooks.com

Description

Ingredients

• 1⁄2 cup fresh lime juice
• 1⁄4 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 tablespoon chopped fresh oregano
• 1 tablespoon Tabasco sauce
• 2 anaheim chiles, roasted, peeled, seeded, and chopped
• 2 cloves garlic, finely chopped
• 2 serrano chiles, roasted and finely chopped
• 1⁄2 pound cooked and peeled medium shrimp
• 1⁄2 pound jumbo lump crabmeat, picked and cleaned
• 1 avocado, cut into 1⁄4 cubes
• Kosher salt, to taste

Directions

• 1. 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.