Campechana Extra (Mexican Seafood Cocktail) Recipe

Name: Campechana Extra (Mexican Seafood Cocktail)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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 jalapenos, 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)

Servings: persons

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 jalapenos, 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)

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.", "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, jalapenos, 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."]

193

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 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), and more.

Yes, Campechana Extra (Mexican Seafood Cocktail) falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Campechana Extra (Mexican Seafood Cocktail)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions