Ingredients
- 1 cup tomato-clam juice cocktail
- ½ cup ketchup
- ½ cup chili sauce
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lime juice (about 2 limes)
- ¼ cup chopped fresh parsley
- ¼ cup pimiento-stuffed Spanish olives, chopped
- 1 Tbsp chopped fresh oregano
- 1 tsp minced garlic
- 1 serrano pepper, seeded and chopped
- ½ tsp salt
- 1 (4-oz) can chopped green chiles, drained
- ½ cup diced seeded tomato
- ¼ cup diced white onion
- ¼ cup chopped fresh cilantro
- ½ lb unpeeled, medium-size raw shrimp (31/40 count), cooked and peeled
- ½ lb fresh lump crabmeat, drained
- 1 avocado, peeled and diced
- Thin tortilla chips
- Garnishes: finely chopped seeded jalapeños
How to Make It
- Stir together first 12 ingredients in a large bowl. Add tomato and next 4 ingredients, stirring gently. Add avocado; toss gently.
- Spoon seafood mixture into ice-cream sundae glasses. Serve with tortilla chips. Garnish, if desired.
