Best 2 Mexican Seafood Cocktail Campechana Recipes

Embark on a culinary journey to the vibrant coastal regions of Mexico with our delightful Mexican Seafood Cocktail, also known as Campechana. This refreshing and flavorful dish is a symphony of succulent seafood, tangy marinades, and a medley of crisp vegetables. Dive into the depths of this seafood extravaganza, where shrimp, octopus, and fish mingle harmoniously in a zesty lime and tomato-based broth. Enhance the experience with our curated collection of Campechana recipes, each offering unique twists and tantalizing variations. From the classic Campechana de Mariscos, brimming with an array of seafood treasures, to the delectable Campechana de Camarones, where succulent shrimp take center stage, our recipes cater to diverse preferences. Get ready to transport your taste buds to the sun-kissed shores of Mexico with our Mexican Seafood Cocktail extravaganza.

Let's cook with our recipes!

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)

Campechana Extra (Mexican Seafood Cocktail) image

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 Levi Goode

Categories Seafood Shellfish Shrimp Crab Avocado Chile Pepper Tomato Olive Cilantro Appetizer Summer Lime Juice Salsa

Yield 4-6 appetizer servings

Number Of Ingredients 18

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)

Steps:

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.
Do Ahead
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.

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)

Mexican Seafood Cocktail (Campechana) image

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

Provided by Manami

Categories Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

Ingredients

1/2 cup fresh lime juice
1/3 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup chopped cilantro leaf
1/4 cup chopped green olives
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat leaf parsley
1/4 cup Clamato juice (tomato clam cocktail)
1/4 cup seeded and chopped fresh tomato
1 tablespoon chopped fresh oregano
2 teaspoons Tabasco sauce
2 roasted anaheim chilies, peeled, seeded, chopped
1 garlic clove, finely chopped
1 serrano chili, finely chopped
kosher salt, to taste
1/2 lb cooked and peeled medium shrimp
1/2 lb lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Steps:

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
Fold in shrimp, crab, and avocado.
Serve with tortilla chips.

Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2

Tips:

Use fresh seafood. This will ensure that your cocktail is as flavorful and delicious as possible.
Choose a variety of seafood. This will add different flavors and textures to your cocktail.
Don't overcook the seafood. Seafood should be cooked just until it is opaque and tender.
Use a good quality tomato juice. This will make a big difference in the flavor of your cocktail.
Add your favorite seasonings. This could include things like lime juice, cilantro, onions, and jalapeños.
Serve your cocktail immediately. This will prevent the seafood from getting tough.

Conclusion:

Mexican seafood cocktail is a delicious and refreshing dish that is perfect for any occasion. It is easy to make and can be tailored to your own preferences. So next time you are looking for a seafood dish that is both delicious and healthy, give Mexican seafood cocktail a try. You won't be disappointed!