About the Recipe
The Shrimp Campechana Mexican Seafood Cocktail is a visually appealing dish that showcases the ocean’s bounty. It features perfectly cooked shrimp bursting with natural sweetness, complemented by luxurious crabmeat that harmonizes with the shrimp’s flavor profile. High-quality, lump crabmeat enhances the texture and taste of the dish.
Tomatoes contribute a burst of freshness and acidity, balancing the seafood’s richness. Ripe, juicy tomatoes add a pop of color and a refreshing contrast, their natural acidity brightening the flavors.
New Mexican chiles introduce a subtle heat without overpowering the palate. They can be fresh, dried, or roasted, imparting a unique depth to the dish. The amount of chiles can be adjusted to suit individual spice preferences.
Olives provide a salty contrast that enhances the overall flavor. Their briny notes complement the shrimp and crabmeat, creating a well-rounded taste. A combination of green and black olives adds complexity to the dish.
Avocado, a creamy and smooth ingredient, enhances the dish’s texture. Its rich, buttery consistency complements the crunch of vegetables and the tenderness of seafood, while also adding healthy fats, making the cocktail delicious and nutritious. To prevent browning and maintain its green color, avocado should be added just before serving.
This visually appealing dish is ideal for gatherings, serving as an appetizer or main course. It is an excellent light meal for warm days. The combination of flavors and textures makes it a crowd-pleaser, appealing to seafood enthusiasts and newcomers alike.
Serve the chilled or room-temperature Shrimp Campechana garnished with fresh cilantro and lime juice. It can be served in individual glasses or bowls, making it an elegant addition to any table setting.
In summary, the Shrimp Campechana Mexican Seafood Cocktail offers an immersive experience that captures coastal flavors. It is an exquisite choice for any occasion, whether as a sophisticated appetizer at a dinner party or a refreshing meal during a summer gathering.
Ingredients
2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
½ pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about ¾ cup)
2 avocado, pitted, cubed
2 jalapeños, stems, ribs, and seeds removed, finely chopped
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 ½ teaspoons finely chopped oregano
2 cloves finely chopped garlic
½ cup tomato–clam cocktail, such as Clamato juice
¼ cup plus 2 tablespoons ketchup
3 tablespoons fresh lime juice
3 tablespoons olive oil
½ pound crabmeat (preferably jumbo lump), picked over
Tortilla chips (for serving)
Preparation
Prepare a grill for medium-high heat or preheat the broiler. If using the broiler, place the chiles on a rimmed baking sheet.
Grill, broil, or roast the chiles directly over the flame on the stovetop, turning them occasionally, until they are very tender and blackened all over. This should take about 10–12 minutes. Poblanos may take a bit longer, so it’s a good idea to test their doneness with a paring knife.
Once the chiles are cooked, transfer them to a large bowl. Cover the bowl with plastic wrap and let them steam for about 15 minutes. After steaming, peel the chiles. Then, halve them lengthwise, discard the seeds, and chop them into ¼ inch pieces.
While the chiles are steaming, bring a medium pot of generously salted water to a boil. Cook the shrimp until they are just opaque and pink, which should take about 2–3 minutes. Using a slotted spoon, transfer the cooked shrimp to an ice bath and let them cool down for about 3 minutes. Drain the shrimp and pat them dry with a paper towel.
In a large bowl, mix together the chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and salt.
Carefully fold in the cooked shrimp, crab, and avocado into the mixture.
Transfer the mixture to a serving bowl or a tall sundae glass. If you’re using bay leaves, you can add them on top.
Serve the mixture with tortilla chips on the side.
Notes