AKA: Campechana de mariscos, a spicy tomato-based, citrusy cocktail packed with shrimp and avocado. I learned this recipe from some friends whose son used to play soccer with Jonah when he was younger out in Sugarland. Sylvia shared this delicious recipe and it has been a party pleaser for almost a decade now. 🙂 The only other place that serves this dish outside of mine and Sylvia’s cocina, is Goode Co. Seafood; it’s not bad there, but you’ll love making on your own!
The most important part is to find a gi-normous martini glass like this one at Marshalls or Tuesday Morning! It makes it that much more fun to serve!!!
- A bag of already cooked, tail off, peeled medium-sized shrimp (H.E.B. – about $11.98 a bag)
- 2 large tomatoes, firm and red, not soft; chopped into pico de gallo sized chunks
- 1 large red onion, chopped into pico sized pieces
- A bundle of cilantro (chopped coarsely)
- 2-3 fresh green jalapenos (sliced into pico sized pieces)
- 1-2 limes (keep half of the lime for freshening the avocado when serving)
- Tabasco (4-5 drops, or according to your desire for spice)
- Half a cup of ketchup (generic brand)
- 2-3 pinches of salt
- ½ tsp of black pepper
- 1-2 whole avocados, sliced and cubed when ready to serve, squeeze lime on top to keep avocado fresh
- 1 bag of tortilla chips for dipping
- Soak the frozen shrimp in warm water to thaw.
- Dice and cut tomatoes, onion, jalapenos and cilantro
- Mix all ingredients in large bowl
There is essentially no CUCing involved in this recipe!
- Drain the shrimp and remove all excess water (as much as you can) before adding the shrimp to the mixture.
- Toss and taste for desired level of spice. Add more lime or tabasco as needed
- Pour mixture into serving piece (giant martini glass)!
- Cut up the avocado and add on top
- Serve with tortilla chips!