Vibrant Shrimp Campechana Recipe (Mexican Seafood Cocktail)

Ingredients

2 medium New Mexico, Anaheim, or Hatch chiles
1/2 pound medium shrimp, peeled, deveined, and tails removed
1 tablespoon kosher salt, plus more for the 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
1 1/2 teaspoons finely chopped fresh oregano
2 garlic cloves, finely minced
1/2 cup tomato clam cocktail juice, such as Clamato
1/4 cup plus 2 tablespoons ketchup
3 tablespoons freshly squeezed lime juice
3 tablespoons extra virgin olive oil
1/2 pound jumbo lump crabmeat, picked over for shells
Tortilla chips, for serving

Directions

Step 1: Roast the Chiles

Preheat the broiler or prepare a grill over medium-high heat. Place the New Mexico, Anaheim, or Hatch chiles under the broiler, on the grill, or directly over a gas flame. Roast them, turning frequently with tongs, until the skins are blistered and blackened all over, about 10 to 12 minutes. Watch them closely so the flesh softens without burning through.

Step 2: Steam, Peel, and Chop the Chiles

Transfer the roasted chiles to a large bowl and cover the bowl tightly with plastic wrap or a plate. Let the chiles steam for 15 minutes. When they are cool enough to handle, peel away and discard the charred skins. Slice each chile in half, remove the stem and seeds, and finely chop the flesh. Set the chopped chiles aside while you prepare the remaining ingredients.

Step 3: Cook the Shrimp

While the chiles steam, bring a medium saucepan of generously salted water to a gentle boil. Add the shrimp and cook for 2 to 3 minutes, just until they turn pink and opaque. Avoid a hard boil, which can make the shrimp tough. Immediately use a slotted spoon to transfer the cooked shrimp to a bowl of ice water. Let them cool for about 3 minutes, then drain thoroughly and pat them dry with paper towels so excess water does not dilute the cocktail sauce.

Step 4: Prepare the Cocktail Sauce

In a large mixing bowl, combine the chopped roasted chiles, tomato, jalapeños, green olives, cilantro, white onion, oregano, garlic, tomato clam cocktail juice, ketchup, lime juice, and extra virgin olive oil. Add the kosher salt gradually to taste, remembering that the olives, crabmeat, cocktail juice, and tortilla chips may already contribute salt. Stir until the ketchup is fully blended into the liquids and the vegetables and herbs are evenly distributed.

Step 5: Fold in the Seafood and Avocado

Gently fold the cooled shrimp and jumbo lump crabmeat into the tomato mixture. Use a flexible spatula or large spoon and turn the ingredients carefully so the crab remains in appealing pieces. Add the cubed avocado last, then fold only until it is evenly incorporated. Taste the campechana and adjust it with additional kosher salt or a little more lime juice if desired.

Step 6: Chill the Campechana

Cover the bowl and refrigerate the seafood cocktail for at least 15 minutes. This short chilling time allows the smoky chiles, fresh herbs, tomato sauce, and seafood flavors to meld while keeping the avocado pleasantly firm. Keep the mixture refrigerated until you are ready to serve it.

Step 7: Serve

Gently stir the chilled Shrimp Campechana once, taking care not to mash the avocado. Spoon it into individual bowls, cocktail glasses, or tall sundae glasses, making sure every serving includes shrimp, crabmeat, avocado, and sauce. Garnish with extra cilantro, lime wedges, or sliced avocado if desired. Serve immediately with crisp tortilla chips for dipping and scooping.

Notes

New Mexico, Anaheim, and Hatch chiles vary in heat, so choose the type that suits your preference. 

Roasting until the skins are evenly blistered gives the cocktail a subtle smoky flavor and makes the chiles easier to peel.

For extra heat, leave a few seeds in the jalapeños or offer hot sauce at the table. Taste a small piece of jalapeño before adding it because the heat level can vary considerably from pepper to pepper.

Use wild-caught shrimp when available, and cook the shrimp only until opaque. The ice-water bath stops the cooking quickly, helping the shrimp remain tender rather than rubbery.

Check the jumbo lump crabmeat carefully for bits of shell before adding it. Fold it into the sauce gently to preserve the larger pieces and give the finished campechana a more luxurious texture.

Add the kosher salt gradually rather than automatically using the full amount. The saltiness of tomato clam cocktail juice, olives, crabmeat, and tortilla chips differs by brand, so tasting is the most reliable guide.

For the cleanest flavor and texture, make this seafood cocktail the day you plan to serve it. If you want to work ahead, roast and chop the chiles, cook the shrimp, and mix the sauce before refrigerating the components separately. Fold in the seafood and freshly cubed avocado closer to serving time.

Keep the campechana cold. Do not leave seafood at room temperature for extended periods, especially during warm-weather gatherings. Return leftovers to the refrigerator promptly and enjoy them as soon as possible.

For an elegant presentation, chill the serving glasses beforehand and garnish each portion with a cilantro leaf, a thin slice of avocado, or a lime wedge. Choose sturdy tortilla chips that can hold the chunky seafood mixture without breaking.

If serving someone with celiac disease or gluten sensitivity, verify that the tomato clam cocktail juice, ketchup, and tortilla chips are appropriately labeled gluten-free, and prevent cross-contact during preparation and serving.