Bring the vibrant flavors of the Mexican coast to your table with this fresh and flavorful Shrimp Campechana Recipe. This traditional Mexican seafood cocktail combines tender shrimp, sweet crabmeat, creamy avocado, roasted chiles, and a tangy tomato-based sauce with fresh lime juice and herbs. Perfect as a refreshing appetizer, light lunch, or summer meal, this easy seafood cocktail is served chilled with crispy tortilla chips for a delicious combination of textures and flavors.
Prep Time
30 minutes
Cook Time
15 minutes
Chilling Time
15 minutes
Total Time
1 hour
Servings
4 to 6 servings
2 medium New Mexico, Anaheim, or Hatch chiles
½ pound medium shrimp, peeled, deveined, and tails removed
1 tablespoon kosher salt, plus more for boiling water
1 small tomato, seeded and finely chopped
2 ripe avocados, pitted and cut into cubes
2 jalapeños, seeded and finely chopped
3 tablespoons chopped pitted green olives
2 tablespoons chopped fresh cilantro
2 tablespoons finely chopped white onion
1½ teaspoons finely chopped fresh oregano
2 garlic cloves, finely minced
½ cup tomato clam cocktail juice, such as Clamato
¼ cup plus 2 tablespoons ketchup
3 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
½ pound jumbo lump crabmeat, picked over for shells
Tortilla chips, for serving
Step 1: Roast the Chiles
Preheat the broiler or prepare a grill over medium-high heat. Place the chiles under the broiler, on the grill, or directly over a gas flame. Roast, turning frequently, until the skins are completely blistered and blackened, about 10 to 12 minutes. Larger poblano peppers may require a few extra minutes.
Transfer the roasted chiles to a large bowl and cover tightly with plastic wrap or a plate. Allow them to steam for 15 minutes to loosen the skins.
Step 2: Peel and Chop the Chiles
Once the peppers are cool enough to handle, peel away the charred skins. Slice each chile in half, remove the stems and seeds, then finely chop the flesh into small pieces. Set aside.
Step 3: Cook the Shrimp
Bring a medium saucepan of generously salted water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes, or until they are pink and just opaque.
Immediately transfer the shrimp to a bowl of ice water to stop the cooking process. Let them cool for about 3 minutes, then drain thoroughly and pat dry with paper towels.
Step 4: Prepare the Cocktail Sauce
In a large mixing bowl, combine the roasted chiles, chopped tomato, jalapeños, green olives, cilantro, onion, oregano, garlic, tomato clam cocktail juice, ketchup, fresh lime juice, olive oil, and a pinch of kosher salt.
Stir well until all of the ingredients are evenly combined and the dressing is smooth.
Step 5: Fold in the Seafood
Gently fold the cooked shrimp and jumbo lump crabmeat into the sauce. Add the cubed avocado last and carefully stir to keep the pieces intact.
Taste and adjust the seasoning with additional salt or lime juice if desired.
Step 6: Chill and Serve
Cover the bowl and refrigerate for at least 15 minutes to allow the flavors to meld together.
Spoon the chilled Shrimp Campechana into serving bowls, cocktail glasses, or tall sundae glasses. Serve immediately with crisp tortilla chips for dipping and scooping.
For the freshest flavor, use wild-caught shrimp whenever possible.
Roasting the chiles adds a subtle smoky flavor that makes this Mexican seafood cocktail even more authentic.
For extra heat, leave a few jalapeño seeds in the mixture or add a splash of your favorite hot sauce.
Serve well chilled for the best flavor and texture.
This seafood cocktail is best enjoyed the day it is prepared, as the avocado is freshest immediately after cutting.
For an elegant presentation, garnish with additional cilantro, lime wedges, or sliced avocado just before serving.
