Campechana Extra (Mexican Seafood Cocktail)
Campechana Extra (Mexican Seafood Cocktail) is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Prepare a grill for medium-high heat or preheat broiler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPrepare 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
