Mariscos De Campechana Recipes

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MARISCOS DE CAMPECHANA



Mariscos De Campechana image

Make and share this Mariscos De Campechana recipe from Food.com.

Provided by Chuck Hughes

Categories     Mexican

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 15

4 large shrimp, peeled and deveined
2 tablespoons olive oil
3 jalapeno peppers, minced
1/2 garlic clove, minced
1/2 teaspoon chili flakes
salt & freshly ground black pepper
10 tomatoes, seeded, small dice
1 cup seafood cocktail sauce
1 large onion, small dice
2 ounces maryland lump crab
3 oysters, chopped
1 avocado, diced
1 teaspoon chiffonade fresh cilantro
1 teaspoon lime juice
tortilla chips, for serving

Steps:

  • Combine the oil, one third of the jalapenos, garlic, chili flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes.
  • Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop.
  • Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips.

Nutrition Facts : Calories 174.8, Fat 10.6, SaturatedFat 1.6, Cholesterol 23.1, Sodium 94.7, Carbohydrate 15.2, Fiber 5.4, Sugar 7, Protein 7.4

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)



Mexican Seafood Cocktail (Campechana) image

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

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

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)



Campechana Extra (Mexican Seafood Cocktail) image

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Provided by Levi Goode

Categories     Seafood     Shellfish     Shrimp     Crab     Avocado     Chile Pepper     Tomato     Olive     Cilantro     Appetizer     Summer     Lime Juice     Salsa

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.

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