Ingredients
For the campechana de mariscos sauce
- 2 tablespoons green olives, chopped
- 3 tablespoons extra-virgin olive oil
- ¼ cup ketchup
- ¼ cup chili sauce
- 2 teaspoons fresh oregano
- 2 tablespoons parsley, roughly chopped
- 1 teaspoon serrano pepper, roughly chopped
- ¼ cup fresh lime juice
- ½ cup Clamato juice
For the pico de gallo
- 1 cup tomatoes, seeded and diced
- ½ cup white onion, diced
- 1 teaspoon garlic, minced
- ¼ cup cilantro, chopped
- ½ teaspoon salt
For the seafood
- 1 avocado, peeled, pitted and diced
- ½ cup Anaheim chilies, roasted, peeled, seeded and diced
- ½ pound medium shrimp 26-30 ct., peeled, deveined and boiled
- ½ pound lump crabmeat
- 8 fresh bay leaves
- 1 jalapeño, finely chopped
-
Nutritional Information
-
Nutritional analysis per serving (8 servings)
173 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 12 grams protein; 73 milligrams cholesterol; 610 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data. -
Serves 8 as an appetizer
Preparation
For the campechana de mariscos sauce
- Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
- Add the pico de gallo ingredients to the sauce. Delicately fold in the avocado, chilies, shrimp and crabmeat. Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips. Garnish each dish with a fresh bay leaf and finely chopped fresh jalapeños on the side.
10 minutes
Dining and Cooking