Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, 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.
Provided by: SmallRecipe
Total time: 40 minutes
Cook time: 40 minutes
Yield: 4–6 appetizer servings
|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|
|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)|
- 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.
- 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.
- 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.
- 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.
- Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
- Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
- This recipe and headnote have been updated as a part of our archive repair project.
Provided by: SmallRecipe
Total time: 10 minutes
Yield: Serves 8 as an appetizer
|2 tablespoons green olives, chopped|
|3 tablespoons extra-virgin olive oil|
|1/4 cup ketchup|
|1/4 cup chili sauce|
|2 teaspoons fresh oregano|
|2 tablespoons parsley, roughly chopped|
|1 teaspoon serrano pepper, roughly chopped|
|1/4 cup fresh lime juice|
|1/2 cup Clamato juice|
|1 cup tomatoes, seeded and diced|
|1/2 cup white onion, diced|
|1 teaspoon garlic, minced|
|1/4 cup cilantro, chopped|
|1/2 teaspoon salt|
|1 avocado, peeled, pitted and diced|
|1/2 cup Anaheim chilies, roasted, peeled, seeded and diced|
|1/2 pound medium shrimp 26-30 ct., peeled, deveined and boiled|
|1/2 pound lump crabmeat|
|8 fresh bay leaves|
|1 jalapeño, finely chopped|
- Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
- Add the pico de gallo ingredients to the sauce. Delicately fold in the avocado, chilies, shrimp and crabmeat. Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips. Garnish each dish with a fresh bay leaf and finely chopped fresh jalapeños on the side.
Calories 172, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 3 grams, Protein 10 grams, Saturated Fat 1 gram, Sodium 591 milligrams, Sugar 5 grams, TransFat 0 grams