Campechana de Mariscos
A spicy seafood party dip, served with tortillas chips.
Equipment
- 1 nice large glass serving bowl - presentation is key here!
- 1 cutting board
- 1 kitchen knife
- 1 large spoon
Ingredients
- ¼ cup olive oil - extra virgin
- ½ cup fresh lime juice
- ⅓ cup ketchup
- ¼ cup Clamato
- ¼ cup chili sauce - such as Heinz
- 2 tsp Tabasco sauce
- ¼ cup cilantro leaves - torn
- ¼ cup flat-leaf parsley - torn
- 1 clove garlic - finely chopped
- 1 tbsp fresh oregano - chopped
- ¼ cup green olives - sliced
- ¼ cup fresh Roma tomatoes - seeded and chopped
- 2 Anaheim chiles - roasted, peeled, seeded and chopped
- 1 Serrano chile - finely chopped
- 1 pinch kosher salt - to taste
- ½ pound medium shrimp - cooked and peeled
- ½ cup jumbo lump crab meat - cooked, picked and cleaned
- 1 avocado - cut into ¼ inch cubes
Instructions
- Toss all of the ingredients, except for the avocado, into a large glass bowl.
- Cover and refrigerate overnight for best results.
- Immediately before serving, gently fold in the avocado chunks, being careful not to mash them up, or the dip will become cloudy.
- Serve with tortilla chips, or bruschetta.
Nutrition
Calories: 345kcal | Carbohydrates: 23g | Protein: 14g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.01g | Cholesterol: 80mg | Sodium: 1402mg | Potassium: 596mg | Fiber: 6g | Sugar: 12g | Vitamin A: 994IU | Vitamin C: 33mg | Calcium: 90mg | Iron: 2mg
