Mexican Seafood Cocktail (Campechana)

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.;)

• Ready In: 20 mins
• Serves: 6-8

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

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.