Description
Campechana is a vibrant and zesty Mexican shrimp cocktail featuring grilled shrimp and blistered Anaheim chiles combined with fresh vegetables and a tangy Clamato-based sauce. Perfect as a refreshing appetizer or light meal, this dish balances smoky, spicy, and citrus flavors for a delightful coastal Mexican experience.
Ingredients
Scale
Shrimp and Marinade
- 1 pound medium-sized shrimp (pre-cooked shrimp can be a substitute)
- 2 tablespoons vegetable oil (olive oil works as an alternative)
- 2 tablespoons lime juice (freshly squeezed preferred)
- Tajin seasoning to taste
Grilled Vegetables
- 2 medium Anaheim chiles (poblano peppers can be used)
Cocktail Mix
- 1 cup Clamato Juice (use tomato juice if unavailable)
- 1 tablespoon hot sauce (adjust to your spice preference)
- 1 tablespoon Jugo Maggi (soy sauce is a substitute)
- 2 medium tomatoes (any ripe tomatoes will work)
- 1 medium cucumber (use English cucumbers for fewer seeds)
- 1 small red onion (soaked in water for milder taste)
- Black pepper to taste
Final Garnish
- 1 medium avocado (fresh to retain texture)
- Lime wedges (for serving)
- Crunchy tortilla chips (for serving)
Instructions
- Marinate the Shrimp: Rinse the medium-sized shrimp and optionally leave tails on for presentation. Combine shrimp with lime juice, Tajin seasoning, and vegetable oil in a bowl. Let it marinate for about 20 minutes to absorb the tangy and spicy flavors.
- Grill Anaheim Chiles: Preheat your grill to medium-high heat. Place the Anaheim chiles directly on the grill and cook until their skins are blistered and blackened. Transfer the chiles to a covered dish or plastic bag to steam, which will help loosen the skin for easier peeling.
- Prepare Shrimp for Grilling: Remove the shrimp from the marinade and pat them dry with paper towels to prevent flare-ups. Thread the shrimp onto skewers to make grilling easier and more uniform.
- Grill the Shrimp: Place the shrimp skewers on the grill over medium-high heat. Grill for 2 to 3 minutes per side, or until the shrimp turn opaque and firm to the touch. Remove from heat and allow them to cool slightly.
- Prepare Vegetables: Peel the skins off the steamed Anaheim chiles and finely dice them. Chop the grilled shrimp into bite-sized pieces, keeping some whole for garnish. Dice the tomatoes, cucumber, and soaked red onion finely. Cube the avocado for garnish.
- Mix the Cocktail Base: In a large bowl, mix together the Clamato juice, hot sauce, Jugo Maggi, lime juice, and black pepper. Stir well and adjust seasoning to your preference for spiciness and saltiness.
- Combine Ingredients: Fold the chopped shrimp, diced grilled chiles, and fresh vegetables into the cocktail base. Mix gently but thoroughly to incorporate all flavors.
- Chill: Cover the bowl and refrigerate the campechana mixture for at least 30 minutes to allow flavors to meld and chill thoroughly.
- Serve: Serve the campechana in cocktail glasses. Garnish with whole grilled shrimp, diced avocado, fresh lime wedges, and a side of crunchy tortilla chips for scooping.
Notes
- Use pre-cooked shrimp to save time, but grilling raw shrimp enhances flavor.
- Soaking the red onion in cold water for 10 minutes mellows its pungency.
- Substitute poblano peppers if Anaheim chiles are unavailable, but expect a slightly different heat level.
- Adjust hot sauce quantities according to your preferred spice tolerance.
- For a gluten-free version, ensure the Jugo Maggi substitute or original product complies with gluten-free standards.
- Fresh lime juice is preferred over bottled for the best flavor.
