Goode & Co. Seafood Campechana

Name: Goode & Co. Seafood Campechana
Prep time: 40 min
Cook time: 40 min
Total time: 80 min
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)

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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

Cook Time 40

Total Time 1 20

Course Appetizers

Servings 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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Goode & Co. Seafood Campechana