Campechana Extra (Mexican Seafood Cocktail)

Ingredients for Campechana Extra (Mexican Seafood Cocktail)

• 2 medium New Mexico (also called Anaheim), poblano, or Hatch chillies (about 170g )

• 230g medium prawns (preferably wild), peeled, deveined, tails removed

• Koshersalt

• 1 small tomato, seeded, finely chopped (about 110g )

• 1–2 jalapeños, stems, ribs, and seeds removed, finely chopped

• 120ml tomato–clam cocktail, such as Clamato juice

• 60ml plus 2 tablespoons ketchup

• 3 tablespoons chopped pitted green olives

• 2 tablespoons chopped coriander

• 2 tablespoons finely chopped white onion

• 1 1/2 teaspoons finely chopped oregano

• 1/2 teaspoons finely chopped garlic

• 45ml fresh lime juice

• 45 ml olivolja

• 230g crabmeat (preferably jumbo lump), picked over

• 1 avocado, pitted, cubed

• 1 fresh bay leaf (optional)

• Tortilla crisps (for serving)

How to make Campechana Extra (Mexican Seafood Cocktail)

Prepare a grill for medium-high heat or preheat grill. If grilling, place chillies on a rimmed baking sheet. Grill, grill, or roast chillies 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 chillies to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chillies. Halve lengthwise, discard seeds, and chop into 1/4" pieces.

Meanwhile, bring a medium pot of generously salted water to a boil. Cook prawns 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 chillies, tomato, jalapeños, Clamato juice, ketchup, olives, coriander, onion, oregano, garlic, lime juice, oil, and 1/4 teaspoons salt in a large bowl. Carefully fold in prawns, crab, and avocado.

Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla crisps alongside.

Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.

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