Campechana: Spicy Seafood Cocktail with Roasted Chiles, Shrimp, Crab, and Avocado Recipe

Introduction

Campechana is a vibrant Mexican seafood cocktail bursting with fresh flavors and a hint of smoky char from roasted chiles. This refreshing dish combines shrimp, crabmeat, and avocado in a tangy, zesty tomato-clam base, perfect for warm days or entertaining guests.

Ingredients

• 2 medium New Mexico Anaheim, poblano, or Hatch chiles (≈ 6 oz)
• ½ pound medium shrimp, peeled, deveined, tails removed
• Kosher salt
• 1 small tomato, seeded and finely chopped (≈ ¾ cup)
• 1–2 jalapeños, stems, ribs, seeds removed, finely chopped
• ½ cup tomato-clam cocktail like Clamato juice
• ¼ cup + 2 Tbsp ketchup
• 3 Tbsp chopped green olives, pitted
• 2 Tbsp chopped cilantro
• 2 Tbsp finely chopped white onion
• 1½ tsp finely chopped oregano
• ½ tsp finely chopped garlic
• 3 Tbsp fresh lime juice
• 3 Tbsp olive oil
• ½ pound jumbo lump crabmeat, picked over
• 1 avocado, pitted and cubed
• 1 fresh bay leaf (optional)
• Tortilla chips for serving

Instructions

1. Step 1: Heat a grill, oven broiler, or stovetop flame until hot. Grill or broil the chiles, turning occasionally, until their skins are blistered and blackened, about 10 to 12 minutes.
2. Step 2: Place the charred chiles in a bowl and cover with plastic wrap to steam for about 15 minutes. Peel off the blackened skin, discard the seeds, and chop the flesh into roughly ¼-inch pieces.
3. Step 3: Bring a pot of salted water to a boil. Add the shrimp and cook until opaque, about 2 to 3 minutes. Transfer shrimp to an ice bath to cool, then drain and pat dry.
4. Step 4: In a large bowl, combine the chopped roasted chiles, tomato, jalapeños, tomato-clam juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and a pinch of salt. Mix well to create the Campechana base.
5. Step 5: Gently fold in the cooked shrimp, crabmeat, and avocado cubes to the base mixture, taking care not to mash the avocado.
6. Step 6: Spoon the mixture into a serving dish or large glass. Garnish with a fresh bay leaf if desired. Serve chilled with tortilla chips on the side.

Tips & Variations

• For extra smoky flavor, flame-roast the chiles directly over a gas burner instead of using the oven or grill.
• Adjust the heat by adding more or fewer jalapeños depending on your spice preference.
• Substitute canned clam juice if tomato-clam cocktail is unavailable, adding a splash of tomato juice or tomato sauce to balance flavors.
• Delicate white fish can be used in place of crab for a twist on the traditional recipe.

Storage

Store leftover Campechana covered in an airtight container in the refrigerator for up to 2 days. Because of the avocado, it’s best enjoyed fresh. When ready to serve again, stir gently and add a little extra lime juice if needed. Avoid freezing as the texture will be compromised.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Campechana ahead of time?

It’s best to prepare Campechana shortly before serving to keep the avocado fresh and the seafood at its best texture. You can prep the base and cooked seafood separately and combine them just before serving.

What can I substitute for the tomato-clam cocktail?

If you can’t find tomato-clam cocktail like Clamato, use a mix of tomato juice and clam juice or consommé to achieve a similar savory and tangy base.

Campechana: Spicy Seafood Cocktail with Roasted Chiles, Shrimp, Crab, and Avocado Recipe

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★★★★★

4.5 from 62 reviews

• Author: Charlotte
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Gluten Free

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Description

Campechana is a vibrant Mexican seafood cocktail featuring charred Anaheim or poblano chiles, tender shrimp, and jumbo lump crabmeat, all mixed with fresh tomatoes, jalapeños, and a zesty tomato-clam juice base. Served chilled with creamy avocado and crunchy tortilla chips, this refreshing dish offers a perfect balance of smoky, tangy, and savory flavors.

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Ingredients

Scale 1x2x3x

Vegetables & Herbs

• 2 medium New Mexico Anaheim, poblano, or Hatch chiles (≈ 6 oz)
• 1 small tomato, seeded and finely chopped (≈ ¾ cup)
• 1–2 jalapeños, stems, ribs, seeds removed, finely chopped
• 3 Tbsp chopped green olives, pitted
• 2 Tbsp chopped cilantro
• 2 Tbsp finely chopped white onion
• 1½ tsp finely chopped oregano
• ½ tsp finely chopped garlic
• 1 avocado, pitted and cubed
• 1 fresh bay leaf (optional)

Seafood

• ½ pound medium shrimp, peeled, deveined, tails removed
• ½ pound jumbo lump crabmeat, picked over

Liquids & Condiments

• ½ cup tomato‑clam cocktail like Clamato juice
• ¼ cup + 2 Tbsp ketchup
• 3 Tbsp fresh lime juice
• 3 Tbsp olive oil

Other

• Kosher salt
• Tortilla chips for serving

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Instructions

1. Char the Chiles: Heat a grill, oven broiler, or stovetop flame until hot. Grill or broil the chiles until the skin is blistered and blackened, turning frequently to get an even char all around, which will take about 10 to 12 minutes.
2. Steam & Chop the Chiles: Place charred chiles in a bowl and cover tightly with plastic wrap to steam for approximately 15 minutes. Once cooled, peel off the blackened skin, discard seeds, and chop the chile flesh into roughly ¼-inch pieces.
3. Cook the Shrimp: Bring a pot of salted water to a boil. Add shrimp and cook for 2 to 3 minutes until they become opaque and just cooked through. Immediately transfer shrimp to an ice bath to halt the cooking process, then drain and pat dry.
4. Mix the Campechana Base: In a large bowl, combine the chopped roasted chiles, tomato, jalapeños, tomato-clam juice, ketchup, green olives, cilantro, white onion, oregano, garlic, lime juice, olive oil, and salt. Mix thoroughly to blend all the fresh and tangy flavors.
5. Fold in Seafood & Avocado: Gently fold the cooked shrimp, crabmeat, and avocado cubes into the prepared base to avoid breaking up the delicate seafood and avocado pieces.
6. Serve: Spoon the campechana into a serving dish or large clear glass. Garnish with a fresh bay leaf if desired. Serve chilled alongside crunchy tortilla chips for dipping.

Notes

• Roasting the chiles imparts a smoky depth to the dish that is essential for authentic flavor.
• Use fresh seafood for the best taste and texture; quality shrimp and lump crabmeat make a big difference.
• The tomato-clam cocktail adds a subtle umami and acidity, balancing the savory and spicy elements.
• Feel free to adjust jalapeño quantity to control the heat level to your preference.
• Serving chilled is key for a refreshing experience, so refrigerate the mixture before serving.
• If fresh chiles are unavailable, fire-roasting poblano or Anaheim peppers works equally well.
• Tortilla chips provide a crunchy contrast and are perfect for scooping the campechana.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican

Keywords: Campechana, Mexican seafood cocktail, shrimp recipe, crabmeat appetizer, roasted chile salsa, fresh seafood salad, avocado, spicy seafood dish