Murder Point Oyster & Campechana Recipe

Prepare bed

Spread crushed ice on a large serving platter or individual plates to create a stable bed for the oysters. This keeps them cold and level.

Shuck oysters

If oysters are not already shucked, firmly hold an oyster (flat side up) with a towel. Insert an oyster knife at the hinge, twist to pop, slide the knife under the top shell to cut the muscle. Remove top shell, sever the bottom muscle, and drain any excess liquid into a bowl but keep the liquor for immediate use. Transfer each oyster on the half shell onto the iced platter. Arrange 24 oysters evenly. Keep chilled.

Tuck lemon wedges around the platter for squeezing just before serving.

Cook shrimp

Bring a small pot of salted water to a simmer (not a rolling boil). Add the shrimp and simmer 1–2 minutes until they just turn opaque. Immediately remove and refresh in an ice bath to stop cooking. Drain and pat dry, then roughly chop into bite-size pieces.

Combine seafood

In a medium bowl, gently fold together the chopped shrimp and crab meat. Keep the crab pieces intact where possible for texture.

Build the campechana base

Add the diced tomatoes, red bell pepper, red onion, cilantro, minced jalapeño, and optional pickled serrano to the bowl with the seafood. Stir gently to combine without mashing the crab.

Dress the campechana

In a small bowl or measuring cup whisk together the lime juice, tomato juice or Clamato, ketchup, Worcestershire sauce, hot sauce, olive oil, sea salt, and black pepper. Pour this dressing over the seafood-vegetable mixture and toss gently until everything is coated. Taste and adjust seasoning: add more lime for brightness, salt if needed, or hot sauce for heat. Chill the campechana in the refrigerator for 10–15 minutes to let flavors meld.

Assemble oysters

Spoon approximately 1 heaping tablespoon of the campechana mixture over each shucked oyster. Aim to include a bit of both seafood and vegetables on each oyster. Leave some extra campechana for guests who want more.

Garnish and serve

Scatter thinly sliced green onion over the oysters and add any remaining cilantro. Serve immediately with lemon wedges and extra hot sauce at the table. Keep oysters chilled on the ice while serving.