Mexican Seafood Cocktail (Campechana)

• 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

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.

lime juice, ketchup, chili sauce, cilantro leaf, green olives, extra virgin olive oil, white onion, flat leaf parsley, clamato juice, tomato, fresh oregano, tabasco sauce, anaheim chilies, garlic, serrano chili, kosher salt, shrimp, lump crabmeat, avocado

Taken from www.food.com/recipe/mexican-seafood-cocktail-campechana-388084 (may not work)