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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
