Goode & Co. Seafood Campechana


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Goode & Co. Seafood Campechana
Get the party started with this brand new recipe from Goode Co. Seafood in Houston. This party-ready Seafood Campechana features fresh Gulf shrimp, crab and crispy tortilla chips.
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Course Appetizers
Occasion Fiesta, Spring, Summer
Prep Time 40 minutes
Cook Time 40 minutes
Servings
appetizer servings
Ingredients
Course Appetizers
Occasion Fiesta, Spring, Summer
Prep Time 40 minutes
Cook Time 40 minutes
Servings
appetizer servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
Recipe Notes

Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.

This recipe is provided courtesy of Goode & Co. Seafood in Houston.

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