Name: Campechana Extra (Mexican Seafood Cocktail) With Shrimp and Crab
Cook time: 40 minutes
Total time: 40 minutes
Yield: 4–6 appetizer 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 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)

Campechana Extra in a glass with a bowl of tortilla chips next to it.

Photo by Chelsea Kyle, Food Styling by Rhoda Boone

This campechana recipe is the perfect marriage of plump shrimp, sweet crabmeat, juicy tomato, 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.

Recipe notes

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