Salsa Campechana y Mariscos: 04.15.2011

4 cans tomato juice
6 cups orange juice
4 cups lime juice
4 cups lemon juice
3 cups olive oil
3 cups honey
1 cup rice vinegar
1/3 cup salsa valentina
2 cups chopped cilantro
1/3 cup salt

- thoroughly combine using immersion blender. Add:

30 green olives, sliced
10 avocados, sliced
6 ribs celery. sliced thin
2 bunches french breakfast radishes, sliced thin
1 large red onion, thin 1/2" slices

and:

8 lbs poached rock shrimp
5 lbs crabmeat
5 lbs scituate scallops, sliced and cured 36 hours in citrus juices