Best Seafood Campechana Recipes

Campechana Extra (Mexican Seafood Cocktail) image

Provided by Levi Goode

Yield 4-6 appetizer servings

Number Of Ingredients 18

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)

Steps:

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.
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.
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.
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.
Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Do Ahead
Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
This recipe and headnote have been updated as a part of our archive repair project.

Campechana: Mexican Seafood Soup image

Provided by Misses Wilson

Categories Vegetable

Time 1h

Yield 25-30 bowls, 25-30 serving(s)

Number Of Ingredients 14

3 lbs seafood (call around to your local grocers seafood section they will most likely have a frozen mix. You want )
1 whole cucumber, peeled and finely diced
3 large tomatoes, finely diced
1 large onion, finely diced
1 bunch cilantro, finely chopped
5 jalapenos, finely chopped (I only used 2 very small ones)
2 avocados, chopped (love it so I used 3 firm ones so they wouldn't get musshie)
2 tablespoons vinegar
4 limes, juice of
4 cups seafood stock (don't purchase separately you make your own!)
3 cups vegetable juice
1 cup ketchup
1 teaspoon cumin
salt and pepper

Steps:

Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
Drain, setting aside broth.
Cool both seafood and broth.
Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
In a large bowl, mix well. Add seafood mix.
Add vinegar and juice from limes, broth, ketchup and vegetable juice.
Season with cumin, and salt and pepper to taste.
Add avocados.
Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
TIPS:.
1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my "spice" tolerance. Modify the amount according to taste.
4) Of course, get a cold bottle of Corona beer and enjoy!

Nutrition Facts : Calories 52, Fat 2.5, SaturatedFat 0.4, Sodium 188.9, Carbohydrate 7.8, Fiber 1.9, Sugar 4.5, Protein 1.1

Mexican Seafood Cocktail (Campechana) image

Provided by Manami

Categories Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup fresh lime juice
1/3 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup chopped cilantro leaf
1/4 cup chopped green olives
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat leaf parsley
1/4 cup Clamato juice (tomato clam cocktail)
1/4 cup seeded and chopped fresh tomato
1 tablespoon chopped fresh oregano
2 teaspoons Tabasco sauce
2 roasted anaheim chilies, peeled, seeded, chopped
1 garlic clove, finely chopped
1 serrano chili, finely chopped
kosher salt, to taste
1/2 lb cooked and peeled medium shrimp
1/2 lb lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Steps:

Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
Fold in shrimp, crab, and avocado.
Serve with tortilla chips.

Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2

Seafood Campechana Recipe - (4.6/5) image

Provided by á-7888

Number Of Ingredients 18

CAMPECHANA SAUCE:
1/3 cup extra virgin olive oil
1/4 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
2 chopped serrano pepper
1/4 cup lime juice
1 cup Clamato juice
VEGETABLES:
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt
SEAFOOD MIX:
1 large avocado, peeled and diced
1/2 pound shrimp, boiled and peeled

Steps:

Mix sauce ingredients well and set aside. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix. Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a fresh bay leaf and finely chopped fresh jalapeños on the side.