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Campechana DevMariscos Recipe

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This recipe for Campechana DevMariscos, by , is from Trish's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Patricia Butts


• 1⁄2 cup fresh lime juice
• 1⁄4 cup ketchup
• 1⁄4 cup chili sauce, such as Heinz
• 1⁄4 cup chopped cilantro leaves
• 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 tomato–clam cocktail, such as Clamato
• 1⁄4 cup seeded and chopped fresh tomatoes
• 1 tablespoon chopped fresh oregano
• 1 tablespoon Tabasco sauce
• 2 Anaheim chilies, roast, peel, seed, and chop
• 2 cloves garlic, finely chopped
• 2 serrano chilies, roasted and finely chopped
• 1⁄2 pound cooked and peeled medium shrimp
• 1⁄2 pound jumbo lump crabmeat, picked and cleaned
• 1 avocado, cut into 1⁄4" cubes
• Kosher salt, to taste

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




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