Campechana is one of those party‑cocktails that brings sunshine to the table. This version marries juicy shrimp, succulent crabmeat, creamy avocado, roasted chiles, and a vibrant tomato‑clam base. The contrast between the smoky roasted peppers, briny seafood, and fresh toppings makes it a celebration in every bite.
It’s a recipe that feels like a coastal breeze, inspired by the seafood cocktails of Campeche and beloved in places like Houston, where the tradition was popularized by Goode Co. Seafood in the mid‑80s. Whether served in fancy glasses or piled on chips, this campechana shines bright with fresh flavors and a touch of heat.
Table of Contents
Why You’ll Love This Recipe
-
Fire‑roasted chiles add smoky depth
-
Mix of shrimp, crab, avocado gives great texture
-
Bright tomato‑clam base balances richness
-
Perfect as appetizer, snack, or light meal
-
Serve chilled — great in summer or warm weather
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
Step 1: Char the Chiles
-
Heat grill or oven broiler (or flame‑roast on stovetop) until hot.
-
Grill or broil chiles until skin is blistered and blackened, turning to get even char (about 10–12 minutes).
Step 2: Steam & Chop the Chiles
-
After charring, place chiles in a bowl and cover with plastic wrap for ~15 minutes to steam.
-
Peel off blackened skin, discard seeds, and chop flesh into ≈ ¼‑inch pieces.
Step 3: Cook the Shrimp
-
Bring salted water to a boil. Add shrimp and cook 2‑3 minutes until opaque.
-
Transfer shrimp to ice bath to stop cooking. Cool, drain, and pat dry.
Step 4: Mix the Campechana Base
-
In a large bowl, combine: chopped roasted chiles, tomato, jalapeños, tomato‑clam juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and salt.
Step 5: Fold in Seafood & Avocado
-
Gently mix in the cooked shrimp, crabmeat, and avocado cubes.
Step 6: Serve
-
Spoon into serving dish or large glass. Garnish with bay leaf if using.
-
Serve cold, with tortilla chips on the side.
Tips for Success
-
Roast chiles over open flame if possible—adds great smoky flavor
-
Use fresh wild shrimp if you can—it makes a difference in texture
-
Add avocado at the end so it stays fresh and vibrant, not mushy
-
Chill before serving—Campechana is better cold
-
Taste and adjust salt & lime juice at the end for brightness
FAQs
Can I use different seafood?
Yes—oysters, octopus, or firm white fish can work well. Just make sure they are properly cooked or safe if raw.
How spicy will this be?
It depends on how many jalapeños you use and whether you include seeds. Adjust based on your heat tolerance.
How far ahead can I make it?
You can prep most ingredients a few hours ahead. Combine and chill a bit before serving. Add avocado fresh so it doesn’t brown too much.
Can it be stored and reheated?
It’s best eaten chilled. It doesn’t really need reheating. Leftovers will keep in fridge 1‑2 days; texture changes slightly but flavor remains great.
Final Thoughts
Campechana is the kind of dish that dazzles simply by being fresh and bold. It’s vibrant, balanced, and showcases what good ingredients can do when given just enough care—not overworked. Whether you’re making it for friends, parties, or a sultry evening, it feels celebratory.
I always feel a little voyage in every spoonful—with smoky chiles, juicy seafood, bright lime, and creamy avocado. You’ll love letting it sit just long enough to meld flavors, and then digging in with chips or serving it as the star of a seafood spread.
Share Your Creations
Made this Campechana? I’d love to see your version!
-
Did you go all‑in with crab + shrimp or try something new?
-
Add extra heat or go mild?
-
Did you use roasted Hatch or Anaheim?
Snap some photos, tag them, share your tweaks or serving style!
Campechana
Ingredients
Method
- Heat grill or oven broiler (or flame‑roast on stovetop) until hot.
- Grill or broil chiles until skin is blistered and blackened, turning to get even char (about 10–12 minutes).
- After charring, place chiles in a bowl and cover with plastic wrap for ~15 minutes to steam.
- Peel off blackened skin, discard seeds, and chop flesh into ≈ ¼‑inch pieces.
- Bring salted water to a boil. Add shrimp and cook 2‑3 minutes until opaque.
- Transfer shrimp to ice bath to stop cooking. Cool, drain, and pat dry.
- In a large bowl, combine: chopped roasted chiles, tomato, jalapeños, tomato‑clam juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, olive oil, and salt.
- Gently mix in the cooked shrimp, crabmeat, and avocado cubes.
- Spoon into serving dish or large glass. Garnish with bay leaf if using.
- Serve cold, with tortilla chips on the side.
