CAMPECHANA (or Mexican Seafood Cocktail) (Saveur Magazine)

Ingredients

• 1⁄2 cup fresh lime juice
• 1⁄3 cup ketchup
• 1⁄4 cup chili sauce, such as Heinz
• 1⁄4 cup chopped cilantro leaves
• 1⁄4 cup chopped green olives
• 1⁄4 cup extra-virgin olive oil
• 1⁄4 cup finely chopped white onion
• 1⁄4 cup chopped flat-leaf parsley
• 1⁄4 cup tomato–clam cocktail, such as Clamato
• 1⁄4 cup seeded and chopped fresh tomatoes
• 1 tbsp. chopped fresh oregano
• 2 tsp. Tabasco
• 2 anaheim chiles, roasted, peeled, seeded, and chopped
• 1 clove garlic, finely chopped
• 1 serrano chile, finely chopped
• Kosher salt, to taste
• 1⁄2 lb. cooked and peeled medium shrimp
• 1⁄2 lb. jumbo lump crabmeat, picked and cleaned
• 1 avocado, cut into 1⁄4″ cubes