Mexican Seafood Cocktail

By cprzybyl

Ingredients

• 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 tomatoclam 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

Details

Adapted from saveur.com

Preparation

Step 1

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.