Campechana Extra (Mexican Seafood Cocktail)

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 28 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This vibrant Mexican seafood cocktail, known as Campechana Extra, is a sophisticated, high-protein dish that celebrates the fresh flavours of the coast. Combining succulent prawns and jumbo lump crabmeat with a tangy salsa base, it offers a beautiful balance of textures. The addition of charred Anaheim or poblano chillies provides a subtle, smoky depth that elevates the dish beyond a standard prawn cocktail, while the creamy avocado adds a cooling richness to every spoonful.

Perfect as an elegant starter for a dinner party or a light, refreshing lunch on a warm afternoon, this versatile seafood dish is as nutritious as it is flavourful. The salsa base can be prepared a day in advance to allow the flavours to meld, making it an excellent choice for stress-free entertaining. Serve it chilled in a tall glass with crunchy tortilla crisps for a truly authentic experience.

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
מלח כשר
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 מ"ל שמן זית
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.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.