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.
- 2 medium New Mexico, poblano, or Hatch chiles (about 6 ounces), also called Anaheim
- 1/2 pound medium shrimp, peeled, deveined, tails removed, preferably wild
- 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 picked over, preferably jumbo lump
- 1 avocado pitted, cubed
- 1 fresh bay leaf optional
- Tortilla chips for serving
- 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.
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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