4 oz cleaned squid, tubes and tentacles
1 Tbsp vegetable oil
4 oz lump crabmeat
4 oz cooked shrimp
2 avocados, pitted, peeled and diced
2 c Campechana sauce
8-10 sprigs of cilantro
Saltines or tortilla chips for serving
3/4 c fresh lime juice
3/4 c ketchup
3/4 c roasted tomato salsa ( store bought or homemade)
1/4 c hot sauce such as Cholula or Tapatio
2/3 c sliced green olives
1 1/2 c pick de Gallo, store bought or homemade
2 Tbsp dried Mexican oregano
2 Tsp garlic powder or granulated garlic
1 tsp kosher salt
1/2 tsp freshly ground black pepper
In a medium bowl, combine all ingredients, stir well. Store in an airtight container in refrigerator for up to 3 days.
Makes 4 1/2 cups.
Heat a grill to high or heat a grill pan over high heat.
Place the said and oil in a small bowl and toss to coat.
Grill the squid for 1 minute, flip and grill until cooked through. 1-2 minutes more. Transfer the squid to a cutting board a s coursely chop. Cover and refrigerate until cool.
In a medium bowl, combine chilled squid, crabmeat, shrimp, avocado and sauce and gently toss to combine. Taste and add salt as needed.
Divide into 4 chilled parfait glasses, garnish with cilantro and serve with ice tea spoons and crackers or chips.