Name: Campechana Extra (Mexican Seafood Cocktail) With Shrimp and Crab
Cook time: 40 minutes
Total time: 40 minutes
Yield: 4–6 appetizer servings
Ingredients: 2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces); 1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed; Kosher salt; 1 small tomato, seeded, finely chopped (about 3/4 cup); 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped; 1/2 cup tomato–clam cocktail, such as Clamato juice; 1/4 cup plus 2 tablespoons ketchup; 3 tablespoons chopped pitted green olives; 2 tablespoons chopped cilantro; 2 tablespoons finely chopped white onion; 1 1/2 teaspoons finely chopped oregano; 1/2 teaspoon finely chopped garlic; 3 tablespoons fresh lime juice; 3 tablespoons olive oil; 1/2 pound crabmeat (preferably jumbo lump), picked over; 1 avocado, pitted, cubed; 1 fresh bay leaf (optional); Tortilla chips (for serving)

Campechana Extra in a glass with a bowl of tortilla chips next to it.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

This campechana recipe is the perfect marriage of plump shrimp, sweet crabmeat, juicy tomato, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Recipe information

Total Time
40 minutes
Yield
4–6 appetizer servings

Ingredients

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)

1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed

Kosher salt

1 small tomato, seeded, finely chopped (about 3/4 cup)

1–2 jalapeños, stems, ribs, and seeds removed, finely chopped

1/2 cup tomato–clam cocktail, such as Clamato juice

1/4 cup plus 2 tablespoons ketchup

3 tablespoons chopped pitted green olives

2 tablespoons chopped cilantro

2 tablespoons finely chopped white onion

1 1/2 teaspoons finely chopped oregano

1/2 teaspoon finely chopped garlic

3 tablespoons fresh lime juice

3 tablespoons olive oil

1/2 pound crabmeat (preferably jumbo lump), picked over

1 avocado, pitted, cubed

1 fresh bay leaf (optional)

Tortilla chips (for serving)

Preparation

Step 1
Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10–12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
Step 2
Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
Step 3
Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2–3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
Step 4
Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
Step 5
Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Do Ahead
Step 6
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
Step 7
This recipe and headnote have been updated as a part of our archive repair project.

Recipe notes

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