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–+ servings

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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Prep Time 40 minutes
Cook Time 40 minutes
Total Time 1 hour 20 minutes
Course Appetizers
Servings 4 appetizer servings

Ingredients
  

  • 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

Instructions
 

  • 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.

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.
Keyword Goode Company, Houston
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