Campechana - Best Summer Appetizer of All Time! - Food on the Ceiling Blog > Recipes > Recipe

Ingredients

• 1/2 cup of your favorite red salsa (recommend a chunky roasted style)
• 1/4 cup of tomato paste (I use the Mutti Tomato Paste in a tube --- it's great because you do not have to open a whole can then figure out what to do with the rest)
• 1 teaspoon Ancho chili pepper (ground)
• 1 teaspoon smoked paprika
• 1/4 tsp brown sugar (a little more if you want it a bit sweeter)
• 1/4 cup green olives, chopped
• 1 tablespoon olive juice
• 1/3 cup extra virgin olive oil
• 3 tablespoons tomato paste
• 1/2 cup chili sauce (one you just made)
• 1 tablespoon fresh oregano
• 1/4 cup parsley, chopped
• 1 teaspoon chopped serrano or jalapeño pepper
• 1/4 cup lime juice
• 1 cup Clamato juice (two 5.5 oz. cans)
• 1 tablespoons roasted cumin seed
• 3/4 cup Roma tomatoes, seeded and diced
• 1/2 cup sweet white onion, diced
• 1 tsp garlic, minced
• 1/2 c. cilantro, chopped
• 1/2 tsp kosher salt
• 1 avocado, peeled and diced
• 1/2 cup Hatch or New Mexican chiles, roasted, peeled & diced (aka Anaheim chiles)
• 1/2 pound boiled & peeled shrimp
• 1 pound of lime juice 'cooked' redfish (gently squeeze out the lime juice before mixing)
• 16 ounces of lump crabmeat (jumbo pieces)