Campechana

Campechana is a vibrant celebration of the sea—Mexico’s answer to a seafood cocktail with depth, spice, and coastal soul. Born along the Gulf Coast and perfected in coastal towns like Veracruz and Campeche, this dish brings together sweet shrimp, tender crabmeat, creamy avocado, and fire-roasted chiles in a chilled, savory-sweet tomato base.

It’s briny and bold, layered with tangy Clamato, fresh lime, and the earthy warmth of oregano and garlic. Served with crispy tortilla chips for scooping, Campechana is refreshing yet satisfying—perfect for hot days, seafood lovers, and anyone who wants to taste the essence of Mexico’s coastal cuisine in a single bite.

Whether enjoyed as an appetizer or a light meal, it’s both rustic and elegant, packed with color, texture, and unmistakable character.

Why People Will Love The Campechana Recipe:

Bursting with Fresh, Coastal Flavor

Campechana combines sweet shrimp, rich crabmeat, creamy avocado, and charred chiles in a bright, citrusy base—offering a vibrant taste of the sea that’s layered, clean, and deeply refreshing.

Perfect Balance of Textures

From the soft, tender seafood to the crisp onions, creamy avocado, and chunky chile pieces, each bite delivers a satisfying contrast that keeps the palate engaged.

Smoky Depth Meets Bright Acidity

Roasted chiles add smokiness and body, while lime juice and Clamato bring zesty, tangy lift—creating a flavor profile that is both bold and balanced.

Naturally Light Yet Filling

It’s packed with protein and healthy fats, but served chilled and fresh, making it feel light and energizing—perfect for summer meals, appetizers, or post-beach gatherings.

Interactive and Shareable

Served with tortilla chips, Campechana becomes a communal, scoopable experience—fun to eat and ideal for entertaining, happy hours, or family-style dining.

Key Ingredients:

Shrimp and Crabmeat

These seafood staples form the heart of Campechana, offering a naturally sweet, briny flavor and tender texture. Wild shrimp bring firmness and snap, while lump crabmeat adds a rich, delicate contrast that elevates the dish’s coastal authenticity.

Roasted Chiles (New Mexico, Poblano, or Hatch)

Flame-charred until blistered, these chiles lend earthy depth and mild smokiness that balance the seafood’s sweetness. Their subtle heat and complexity make them essential to Campechana’s signature flavor.

Avocado

Creamy and cool, avocado provides a buttery counterpoint to the zesty tomato-clam base. It also softens the acidity and spice, enriching each bite with smoothness and healthy fats.

Clamato Juice and Ketchup

This unexpected yet essential pairing forms the cold “cocktail” base. Clamato adds brininess and umami, while ketchup contributes sweetness and body—creating a layered, savory-sweet profile.

Fresh Lime Juice

A vital acidic component, lime brightens the entire dish, enhances the seafood, and balances the richness of avocado and olive oil.

Green Olives and Jalapeños

These add bursts of salinity and heat—green olives for a briny snap, jalapeños for a fresh, lingering kick. Together, they add sharpness and character.

Garlic, Onion, Oregano, and Cilantro

This aromatic quartet weaves herbaceous, pungent, and slightly floral notes throughout the dish, adding dimension and grounding the freshness in a warm, savory base.

Expert Tips:

Char the Chiles Properly for Maximum Flavor

Don’t rush the roasting process—whether over flame, grill, or broiler. The goal is blackened skin and fully softened flesh, which brings a smoky depth and eliminates any raw bitterness. Let them steam covered post-roasting to loosen the skins easily.

Shock the Shrimp Immediately

After poaching the shrimp, transfer them straight into an ice bath. This halts cooking instantly, preserving their bouncy, snappy texture. Overcooked shrimp can turn rubbery and lose their natural sweetness—precision here is key.

Use High-Quality Lump Crabmeat

If possible, use fresh or pasteurized jumbo lump crab for a luxurious mouthfeel. Carefully pick through to remove shell fragments without breaking the chunks—you want visible, generous pieces throughout the Campechana.

Balance the Tomato Base Thoughtfully

Clamato and ketchup can quickly overpower with sweetness or saltiness. Taste and adjust with lime juice, olive oil, or even a splash of cold water to fine-tune acidity and viscosity. The sauce should be zesty, not syrupy.

Dice Ingredients Uniformly for Consistent Texture

Keep the tomato, onion, jalapeño, and avocado uniformly chopped (small dice) to ensure each bite delivers a balanced mix of flavor and mouthfeel. Overly large pieces disrupt the harmony of the dish.

Let It Chill—but Not Too Long

Once assembled, refrigerate the Campechana for 15–30 minutes to allow flavors to meld. Avoid extended chilling, which can dull the brightness of the citrus and compromise the texture of the seafood.

Serve in Chilled Glasses or Bowls

For a restaurant-style presentation, spoon Campechana into chilled cocktail glasses or small glass bowls. This keeps it refreshing and highlights its vibrant color layers, especially when garnished with cilantro and lime.

Don’t Skip the Olive Oil

Though subtle, the olive oil adds body and helps emulsify the tangy base with the other ingredients. It also softens the acidity and brings a rich mouthfeel that balances the chilled seafood.

How to make Campechana

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)

Instructions:

Step 1: Char the Chiles

Heat a grill to medium-high or turn on your oven broiler. If broiling, place the chiles on a rimmed baking sheet.

Grill or broil the chiles (or roast directly over a gas flame) until the skin is blistered and blackened all over, about 10–12 minutes. Turn occasionally to ensure even charring. Poblanos may take slightly longer—test tenderness with a paring knife.

Step 2: Steam and Chop Chiles

Transfer the charred chiles to a large bowl and cover with plastic wrap to steam for 15 minutes.

Once cool, peel off the blackened skin, slice lengthwise, discard the seeds, and chop the flesh into 1/4-inch pieces.

Step 3: Cook the Shrimp

Bring a pot of well-salted water to a boil. Add shrimp and cook for 2–3 minutes, just until pink and opaque.

Use a slotted spoon to transfer the shrimp to an ice bath to stop the cooking. Let chill for 3 minutes, then drain and pat dry.

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Creamy Zucchini Carrot Soup

Step 4: Mix the Campechana Base

In a large bowl, combine the chopped chiles, tomatoes, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and 1/4 teaspoon salt.

Gently fold in the cooked shrimp, crabmeat, and avocado cubes.

Step 5: Serve

Spoon the campechana into a serving dish or sundae glass. Garnish with a bay leaf if desired.

Serve chilled with tortilla chips on the side.

Important Notes for Making Campechana

Freshness Is Non-Negotiable with Seafood

The flavor and safety of Campechana depend entirely on using fresh, high-quality seafood. Always source shrimp and crabmeat from a trusted fishmonger or reputable store. If using previously frozen seafood, ensure it is fully thawed and patted dry to avoid watering down the final mixture.

Avoid Overcooking the Shrimp

Shrimp should be poached briefly—just until they turn opaque and pink. Even 30 seconds too long can make them rubbery. An ice bath immediately after boiling is essential to stop cooking and lock in that tender, juicy texture.

Properly Roast and Peel the Chiles

The roasted chiles bring subtle smokiness and depth. Don’t skip the steaming step after roasting—it makes peeling much easier and prevents bitter skin from affecting the flavor. Fully removing seeds and ribs ensures the dish stays flavorful, not overly hot or vegetal.

Balance the Acidity with Fat

The base (Clamato, ketchup, lime juice) is bright and tangy—delicious but potentially overpowering. Olive oil plays a vital role in mellowing the acidity and creating a more rounded, silky mouthfeel. Don’t skip it, and adjust lime juice gradually to taste.

Texture Is as Important as Flavor

Each element—shrimp, crab, avocado, chiles, tomato, onion—offers a unique texture. For best results, dice uniformly and mix gently to maintain contrast and prevent mushiness, especially with delicate ingredients like avocado and crabmeat.

Season at the End After Tasting

With Clamato, olives, and seafood already providing saltiness, be cautious when adding extra salt. Always taste the final mixture before adjusting seasoning to avoid an overly salty result.

Serve Chilled, Not Ice-Cold

Campechana is meant to be refreshing, but excessive chilling can mute its complex flavors. Serve slightly cold or at cool room temperature to preserve the brightness and full flavor profile of the ingredients.

Best Enjoyed Fresh

While it can be prepped ahead, the texture and flavor are at their best within the first few hours of assembly. Seafood and avocado degrade quickly—so prepare close to serving time if possible.

How to Enjoy Campechana After Cooking

Chill, but Don’t Over-Chill

After assembling, let the Campechana rest in the refrigerator for 15–30 minutes. This short chill allows the flavors to meld—the acidity brightens, the seafood absorbs seasoning, and the textures harmonize.

Avoid over-chilling (over an hour), as this can dull the flavors and compromise the creamy texture of the avocado.

Serve It Cold in the Right Vessel

Use chilled cocktail glasses, sundae bowls, or wide-mouthed jars for individual servings. This not only keeps the dish cold but also showcases its vibrant colors—green avocado, pink shrimp, red tomato, and flecks of cilantro.

For a more casual approach, serve it in a large glass bowl with a ladle for sharing, surrounded by tortilla chips for scooping.

Garnish to Enhance the Experience

Add a bay leaf or a slice of lime on the rim for an elegant touch.

Sprinkle with fresh chopped cilantro, a dash of chili flakes, or a drizzle of olive oil for extra richness.

For added heat, serve with a spoonful of your favorite hot sauce on the side (Valentina or Tapatío work well).

Pair with Crunch and Acidity

Tortilla chips are the classic companion—choose thick-cut or homemade chips that can hold up to scooping chunks of seafood.

For a lighter option, serve with saltine crackers or thinly sliced cucumber rounds.

A few drops of lime juice on top just before eating will reawaken the flavors.

Serve with Bright, Cooling Drinks

Micheladas (beer with lime juice and hot sauce) or light Mexican lagers pair beautifully with Campechana’s briny, spicy character.

Agua fresca (especially cucumber-lime or watermelon) or sparkling mineral water with citrus are excellent non-alcoholic choices to refresh the palate.

Make It a Meal or a Starter

Serve as a standalone appetizer or first course before tacos or grilled fish.

Turn it into a light main course by adding extra shrimp, chopped cucumber, or shredded lettuce, and serving with warm corn tortillas for wrapping.

Enjoy It Fresh—Same Day Is Best

While Campechana can be stored for up to a day, the texture and flavor are at their peak when served within 2–4 hours. Avocado may begin to soften or discolor, and seafood loses its brightness if held too long. Make just enough to enjoy right away for the best experience.

Nutrition Information:

Serving Size: 1

Frequently Asked Questions:

Can I use a different type of chili pepper if I can’t find New Mexico, poblano, or Hatch chiles?

Yes, you can substitute with other mild to medium heat chili peppers, such as Anaheim or Cubanelle peppers.

Can I use frozen shrimp instead of fresh shrimp?

Yes, you can use frozen shrimp as long as it is properly thawed before cooking.

Follow the instructions on the packaging for thawing.

Can I omit the crabmeat if I don’t have access to it?

Yes, you can omit the crabmeat if you prefer or if it’s not available.

The recipe will still be delicious with the other ingredients.

Is Clamato juice necessary, or can I use a different tomato-based juice?

Clamato juice adds a unique flavor to the Campechana, but if you can’t find it, you can substitute with a tomato-based juice or even tomato juice mixed with clam broth for a similar effect.

Can I make this recipe ahead of time?

While the flavors of Campechana are best enjoyed fresh, you can prepare the ingredients ahead of time and assemble the dish just before serving to maintain the texture and taste of the seafood.

Can I roast the chiles in the oven instead of grilling or broiling?

Yes, you can roast the chiles in the oven. Place them on a rimmed baking sheet and broil on high or bake at a high temperature until they are tender and blackened, following the same approximate cooking time.

How do I know when the shrimp is cooked properly?

Shrimp cooks quickly, and it’s important not to overcook it.

When the shrimp turns opaque and pink, usually within 2-3 minutes, it is cooked.

Be careful not to leave it in the boiling water for too long to prevent it from becoming rubbery.

Can I adjust the spiciness level of the Campechana?

Yes, you can adjust the spiciness level according to your preference.

If you prefer a milder version, use fewer jalapeños or omit them altogether.

Conversely, if you like it spicier, you can increase the amount of jalapeños or include some of the seeds for added heat.

Can I make a vegetarian version of Campechana?

Yes, you can make a vegetarian version of Campechana by omitting the shrimp and crabmeat. Increase the quantity of other vegetables or add alternative seafood substitutes like diced tofu or plant-based seafood alternatives.

How long can I store Campechana in the refrigerator?

Campechana is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 2 days.

Keep in mind that the texture and flavors might slightly change upon refrigeration, especially with the avocado, so it’s recommended to consume it as soon as possible.