Campechana de Mariscos

Source: Elsa and Tony Tripp, Goose Pasture Camping Extravaganza, Feb. 2012.

This recipe for Campechana de Mariscos by Goode Co. Seafood makes 8 to 10 appetizer-sized servings. (notes from Elsa and Tony in italics)

Ingredients:


For the Campechana de Mariscos Sauce:

• 1/4 cup green olives, chopped
• 1/3cup extra virgin olive oil (we use half this)
• 1/2 cup ketchup
• 1/2 cup chile sauce (we use Maggi brand sweet chili sauce in asian section)
• 1 tablespoon fresh oregano
• 1/4 cup parsley, chopped
• 1 teaspoon chopped serrano pepper (we use 3 TBS)
• 1/4 cup lime juice
• 1 cup Clamato juice .

For the Veggies:

• 1/2 cup tomatoes, seeded and diced
• 1/4 cup white onion, diced
• 1 teaspoon garlic, minced
• 1/4 cup cilantro, chopped
• 1/2 teaspoon salt (we omit this, there’s salt in the Clamato juice)

For the Seafood Mix:

• 1 avocado, peeled and diced
• 1/2 cup new Mexican chiles, roasted, peeled and diced (also known as Anaheim peppers)
• 1/2 pound shrimp, boiled and peeled
• 1/2 pound Texas Blue lump crabmeat

Preparation:

1. Mix sauce ingredients well and set aside.
2. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix.
3. Serve in an ice cream sundae glass with warm homemade corn tortilla chips.
4. Garnish each with a fresh bay leaf and finely chopped fresh jalapenos on the side.

Notes:
Elsa and Tony brought a double portion of this dish to Goose Pasture this year.  Thank goodness - I think I saw Cliff licking the bowl :)  It won the recipe prize hands down.  Can't wait to try it.   Mom - make this quick.  You'll love it!