Mariscos de Campechana
Mariscos de Campechana
Try this quick and easy Mexican seafood cocktail recipe by Chuck Hughes from Chuck's Eat The Street.
  • Technique Tossing
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 1 serving
  • 4 large Shrimp, peeled and deveined
  • 2 tablespoons Olive oil
  • 3 Jalapeno peppers, minced
  • ½ clove Garlic, minced
  • ½ teaspoon Chilli flakes
  • Salt and freshly ground Black Pepper
  • 10 Tomatoes, seeded, small dice
  • 1 cup cocktail sauce
  • 1 large Onion, small dice
  • 57 grams Maryland lump Crab
  • 3 Oysters, chopped
  • 1 Avocado, diced
  • 1 teaspoon chiffonade fresh Cilantro
  • 1 teaspoon Lime juice
  • Tortilla chips, for serving
  1. Combine the oil, one third of the jalapenos, garlic, Chilli flakes and a pinch of salt and pepper in a bowl. Add the shrimp and toss to coat. Cover and refrigerate for 30 minutes
  2. Grill the shrimp over medium heat, about 2 minutes per side. Roughly chop
  3. Mix together the tomatoes, cocktail sauce, onion and remaining jalapenos in a large bowl. Fold in the shrimp, crab, oysters, avocado and cilantro. Stir in the lime juice and salt and pepper to taste. Serve with the tortilla chips

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