Campechana de Mariscos

Prep: 30-45 minutes Chill: 2+ hours Servings: 6

Ingredients

  • For the sauce:
  • 1/4 cup green olives, chopped
  • 1/3 cup extra virgin olive oil
  • 1/2 cup ketchup
  • 1/2 cup chile sauce
  • 1 tablespoon fresh oregano
  • 1/4 cup parsley, chopped
  • 1 teaspoon chopped serraño pepper
  • 1/4 cup lime juice
  • 1 cup Clamato juice
  • 1 1/2 cup tomatoes, seeded and diced
  • 1/4 cup white onion, diced
  • 1 teaspoon garlic, minced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt
  • For the seafood mix:
  • 1 avocado, peeled and diced
  • 1/2 pound shrimp, boiled and peeled
  • 1/2 pound Texas Blue lump crabmeat

Directions

  • Mix sauce ingredients well and set aside.
  • Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix.
  • Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Serve each with finely chopped fresh jalapeños on the side. (1 cup servings).