CAMPECHANA (or Mexican Seafood Cocktail) (Adapted from Saveur)

I had this Mexican Seafood Cocktail while visiting friends in Houston, TX.  It was served at the Armidillo Palace, one of the restaurants in the Goode Company Seafood group.  It took some research, but I finally ascertained the recipe, when I found that Saveur magazine featured it back in 2009.  It’s just so so so good!

1⁄2 cup fresh lime juice
1⁄3 cup ketchup
1⁄4 cup chili sauce, such as Heinz
1⁄4 cup chopped cilantro leaves
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 tomato–clam cocktail, such as Clamato
1⁄4 cup seeded and chopped fresh tomatoes
1 TBSP chopped fresh oregano
2 tsp Tabasco
2 anaheim chiles, roasted, peeled, seeded,
and chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
Kosher salt, to taste
1⁄2 lb. cooked and peeled medium shrimp
1⁄2 lb. jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1⁄4″ cubes

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.


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