Campechana De Mariscos

Mexican Seafood Cocktails

1 whole Purple Onions, Chopped
3 tablespoons Celery, Chopped
3 each Jalapeno, Seeded And Chopped
1 bunch Cilantro, Chopped
12 each Roma Tomato, Seeded And Chopped
2 each Avocado, chopped
2 tablespoons Olive Oil
1 can Tomato Sauce ( Small Can )
1 Bottle Chili Sauce ( Heinz Brand/Ketchup Aisle )
1 cup Fresh Lime Juice
3 dashes Crystal Hot Sauce
1 pound Lump Crabmeat
1 pound Cooked Shrimp
Salt And Pepper

1. Combine first 6 ingredients in a mixing bowl.
2. Add a pinch or two of salt, both tablespoons of olive oil, and half ( 1
1/2 cups) of fresh lime juice to your mixing boil.
3. Add shrimp and crab meat to mixing bowl. Blend gently. Set aside.
4. Blend the bottle of Chili Sauce, the can of tomato sauce and the remainder of the lime juice with 4 dashes of Crystal.
5. Add the sauce mixture slowly into the seafood mixture until you have the desired amount, ( you may not need it all.)

Serve with chips, in an avocado or in a martini glass...Yummo!!

Make the pico part a day in advance WITHOUT the avocado...( add last minute with seafood )

THIS RECIPE MAKES about 3 quarts ( 96 oz )