Mexican Seafood Cocktail: Campechana de Mariscos

Ingredients

• ½ cups Fresh Lime Juice
• ¼ cups Ketchup
• ¼ cups Chili Sauce (I Used Heinz)
• ¼ cups Chopped Fresh Cilantro Leaves
• ¼ cups Chopped Green Olives
• ¼ cups Extra Virgin Olive Oil
• ¼ cups Finely Chopped White Onion
• ¼ cups Chopped Fresh Italian Parsley
• ¼ cups Tomato Clam Cocktail (I Used Clamato)
• ¼ cups Seeded And Chopped Fresh Tomatoes
• 1 Tablespoon Chopped Fresh Oregano
• 1 Tablespoon Tabasco Sauce
• 2 cloves Garlic, Minced
• 2  Anaheim Chiles, Roasted, Peeled, Seeded And Diced
• 2  Serrano Chiles, Roasted And Finely Chopped
• Kosher Salt To Taste
• ½ pounds Cooked And Peeled Medium Shrimp
• ½ pounds Jumbo Lump Crab Meat, Picked And Cleaned
• 1  Avocado, Cut Into 1/4" Cubes
• Tortilla Chips