Campechana de Mariscos by Goode Co. Seafood

Goode Co. Seafood owner Levi Goode's Campechana de Mariscos
Makes a ton, but its pointless to make a smaller batch.

CAMPECHANA DE MARISCOS SAUCE:
2/3 cup extra virgin olive oil
1 cup ketchup
1 cup chile sauce
1/2 cup lime juice
2 cup Clamato juice
1/2 cup green olives, chopped
2 tablespoon fresh oregano
1/2 cup parsley, chopped
1/2 cup cilantro, chopped
2 teaspoon chopped serrano pepper
1 teaspoon salt

VEGETABLES:
1 cup tomatoes, seeded and diced
1/2 cup white onion, diced
2 teaspoon garlic, minced

SEAFOOD MIX:
1 cup new Mexican chiles, roasted, peeled and diced
1 pound shrimp, boiled and peeled
1 pound Texas Blue lump crabmeat
2 avocado, peeled and diced

Mix sauce ingredients well and set aside.

Mix vegetables and combine with sauce mixture. Delicately fold in the crab and shrimp. Refrigerate.

Prior to serving, mix in the avocado. Don't combine more mixture and avocado than you plan to serve.

Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a
fresh bay leaf and finely chopped fresh jalapenos on the side.