• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
  • Recipes
  • Shop
  • Contact

Jennifer Cooks

menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Shop
  • Contact
search icon
Homepage link
  • Home
  • About
  • Recipes
  • Shop
  • Contact
×
Home

Published: by Jennifer 4 Comments

Goode Company Mexican Seafood Cocktail :: Campechana de Mariscos

Jump to Recipe·Print Recipe
 

mexican-seafood-cocktail-recipe

While in Houston not too long ago, my family and I dropped into Goode Company Seafood and had dinner.  We all love seafood and Goode Company didn't disappoint. Their gumbo was wonderful!  We also tried their famous Campechana de Mariscos or Mexican Seafood Cocktail that was packed with shrimp, lump crab meat and avocado in a spicy tomato sauce { nothin' a good margarita couldn't douse! } and was served with a pile of warm tortilla chips...I was in love!

Fast forward a month or so later and I was sitting in my daughter's orthodontist's waiting room and decided to read Saveur Magazine...low and behold...they had published Goode Company's Mexican Seafood Cocktail!

Print

Mexican Seafood Cocktail :: Campechana de Mariscos

mexican-seafood-cocktail-recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Adapted from Saveur Magazine

  • Author: Jennifer Locklin

Ingredients

Scale
  • 1 ⁄2 cup fresh lime juice
  • 1 ⁄3 cup ketchup
  • 1 ⁄4 cup chili sauce (such as Heinz)
  • 1 ⁄4 cup chopped cilantro leaves
  • 1 ⁄4 cup chopped green olives
  • 1 ⁄4 cup extra-virgin olive oil
  • 1 ⁄4 cup finely chopped white onion
  • 1 ⁄4 cup chopped flat-leaf parsley
  • 1 ⁄4 cup tomato–clam cocktail (such as Clamato)
  • 1 ⁄4 cup seeded and chopped fresh tomatoes
  • 1 tbsp. chopped fresh oregano
  • 2 tsp. Tabasco
  • 2 anaheim chiles (roasted, peeled, seeded, and chopped)
  • 1 clove garlic (finely chopped)
  • 1 serrano chile (finely chopped)
  • Kosher salt (to taste)
  • 1 ⁄2 lb. cooked and peeled medium shrimp
  • 1 ⁄2 lb. jumbo lump crabmeat (picked and cleaned)
  • 1 avocado (cut into 1⁄4" cubes)

Instructions

  1. Combine all ingredients in a large bowl (EXCEPT for avocado) and season with salt; toss to mix.
  2. Cover and refrigerate overnight for best results.
  3. Right before serving, gently fold in avocado chunks.
  4. Serve with tortilla chips.

Notes

Quick tip: Don’t add the avocado chunks until right before serving. Gently fold the avocado in so that it doesn’t make the dip too cloudy.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

 

 

SaveSaveSaveSave

SaveSaveSaveSave

More Little Bites, Big Flavor

  • Three jars of Southern pickled okra with whole okra pods, garlic, dill seed, mustard seed, and red pepper.
    Pickled Okra
  • Homemade state fair corn dogs with yellow mustard and ketchup on a wooden board.
    Homemade State Fair Corn Dogs
  • Pork egg roll cut open to show sausage, cabbage, carrot, mushroom, and water chestnut filling.
    Pork Egg Rolls with Sweet and Sour Sauce
  • BBQ grilled shrimp skewers cooking on an outdoor grill until opaque pink and lightly charred.
    BBQ Grilled Shrimp Skewers - Easy Summer Dinner on the Grill

About Jennifer

I’m Jennifer Locklin, author and owner of Jennifer Cooks. I am a trained chef and passionate about good food, cooking for family and friends, and creating recipes that form lasting memories from one generation to the next. I hope you find inspiration for cooking and creating here!

Reader Interactions

Comments

    Got a Minute? Chime In! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star
    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Victor de la Garza says

    January 29, 2018 at 6:05 am

    How many servings does your recipe for Mexican seafood cocktail make.

    Reply
    • Jennifer says

      February 08, 2018 at 5:07 pm

      It serves 6 to 8 people generously.

      Reply
  2. Kevin says

    February 13, 2025 at 4:30 pm

    Hi Jennifer,

    How many servings is this supposed to make?

    Reply
    • Jennifer says

      February 13, 2025 at 9:47 pm

      Hello! This makes 8 appetizer servings.

      Reply

Primary Sidebar

Hello! I'm Jennifer Locklin, the creator of Jennifer Cooks. Cooking is a cherished tradition passed down in my family, deeply rooted in love and shared experiences.

My blog showcases tried-and-true recipes that promise to turn your cooking into memorable moments.

More about me →


Follow Us:

  • Mail
  • Facebook
  • Instagram
  • Pinterest
  • RSS Feed
  • Twitter
  • Tumblr

Yummly Publisher
my foodgawker gallery

Recent Posts

  • Ice cream sandwich cake slice with toffee bits on a clean plate and bright kitchen wallpaper.
    Ice Cream Sandwich Cake
  • BBQ bacon pasta salad being folded together with cavatappi, bacon, Cheddar, corn, vegetables, and creamy dressing.
    BBQ Bacon Pasta Salad
  • Close view of tender zucchini bread slices showing green zucchini flecks and golden crust.
    Zucchini Bread
  • Frozen peach Bellini cocktail with fresh peach garnish by the pool.
    Frozen Peach Bellini

Footer

↑ back to top

Quick Links

  • About
  • Contact
  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Information

  • Home
  • Recipes

Copyright © 2024 JENNIFER COOKS