Mexican Seafood Cocktail (Campechana)

Manami's Note:

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Servings: 6

• ½ cup fresh lime juice
• 1⁄3; cup ketchup
• ¼ cup Heinz Chili Sauce
• ¼ cup chopped cilantro leaf
• ¼ cup chopped green olives
• ¼ cup extra virgin olive oil
• ¼ cup finely chopped white onion
• ¼ cup chopped flat leaf parsley
• ¼ cup Clamato juice (tomato clam cocktail)
• ¼ 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
• ½ lb cooked and peeled medium shrimp
• ½ lb lump crabmeat , picked and cleaned
• 1 avocado , cut into 1/4-inch cubes

Directions:

1. Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
2. Fold in shrimp, crab, and avocado.
3. Serve with tortilla chips.