Campechana,
also known as “Coctel de Camarones Estilo Campechana” is a wonderful
seafood cocktail. Predominantly made with Shrimp and Oysters but some variations
add Octopus, Crab, Calamari and Mussels as well. A few are very spicy
while most are tame. This recipe is a moderate version that has always
been well received! As with any dish the freshest possible seafood makes all the difference.
Ingredients
- 1 Pound raw unpeeled Shrimp.
- 8 large Oysters- Carefully shucked so as to save the juice (Or 2-8oz cans)
- 2 Cucumbers- Seeded and ¼ inch dice
- 1 Medium sweet Onion- Small dice
- 2 Cloves Garlic-Minced
- 1 Cup Ketchup
- 1 Tablespoon Worcestershire Sauce
- 2 Tablespoons medium Chimayo Chile Brothers' Red Chile Powder
- 1 Cup Clamato or V8
- 2 Tablespoons Shrimp/Crab boil (Bay leaf, dill, mustard seed, coriander, and allspice)
- 2 Large Limes-Juiced
- 2 large ripe Avocados
- 2 Tablespoons Cilantro- Chopped
- Salt and Pepper to taste
Directions
- Begin
by bringing 3 quarts of water to a boil in a large saucepan with the
Shrimp/Crab boil and ½ the juice from the limes. Boil for 15 minutes
then add Shrimp. return to a boil and cook for 2-3 minutes depending on
their size. Make sure to have an ice bath ready to put them into when
they are done.
- Meanwhile shuck the oysters over a container so as
to catch all of the juice (eventually screening to remove any grit). Gently
cut the Oysters into ½ inch pieces as well as the cooled and peeled
Shrimp.
- In a large bowl combine all remaining ingredients except the Avocado. Waiting till right before you want to serve the dish to cut the Avocado into ½ inch cubes and
fold all of the ingredients together. Some prefer more of a soup-like
consistency and add more Clamato or V8.
Traditionally
Campechana is served in a fountain glass or tall bowl. I have even used
shooter glasses as passed Hors d’Oeuvres. Just make sure to
give them an oyster fork or demitasse spoon so they can get every last
bite! My favorite garnish is Cilantro sprigs, fried flour tortilla strips,
and whole shrimp.
Enjoy!! Chef Jason Blum
