Campechana

Campechana is a vibrant seafood cocktail originating from Mexico, celebrated for its fresh flavors and zesty profile. This recipe combines tender shrimp, sweet crabmeat, and creamy avocado with a medley of roasted chiles, tomatoes, and jalapeños, all tossed in a tangy mix of Clamato juice, ketchup, and fresh lime juice.

Finished with cilantro, green olives, and aromatic herbs, it’s a delightful dish perfect for summer gatherings or anytime you crave a refreshing seafood treat. Serve with crisp tortilla chips for a satisfying contrast of textures and flavors.

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

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using.

Serve with tortilla chips alongside.

Notes

Chiles: Use New Mexico, poblano, or Hatch chiles for a mild to medium heat level. Roasting them adds a smoky flavor essential to the dish.

Shrimp: Opt for wild-caught medium shrimp for their sweet flavor and firm texture. Properly cooking and chilling them ensures they remain tender.

Flavor Base: The mixture of tomatoes, jalapeños, Clamato juice, and ketchup forms a tangy and slightly spicy base. Adjust jalapeño quantity to control spiciness.

Additional Ingredients: Green olives, cilantro, white onion, oregano, garlic, lime juice, and olive oil add layers of flavor and freshness.

Seafood: Incorporate jumbo lump crabmeat and ripe avocado for richness and creamy texture. Gently fold these ingredients into the base to avoid breaking up the crabmeat.

Presentation: Serve Campechana chilled in a bowl or tall glass, optionally garnished with a bay leaf for aroma. Tortilla chips are the traditional accompaniment for scooping up the seafood mixture.

Variations: Customize the recipe by adjusting spice levels, adding more seafood variety, or experimenting with different herbs for personal taste preferences.

Make-Ahead: Prepare components like roasted chiles and cooked shrimp ahead of time for quicker assembly when ready to serve.

Storage: Store leftovers in the refrigerator for up to 2 days, although the avocado may oxidize and lose its color.

Serve Fresh: Enjoy Campechana promptly after assembly to savor its vibrant flavors and textures at their best.

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.