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.

No additional tips available.

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

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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.

Campechana Extra (Mexican Seafood Cocktail)

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