Shrimp & Crab Campechana Recipe

Cook shrimp

Bring a medium pot of salted water to a boil. Add the shrimp and cook until just opaque and curled, about 2–3 minutes depending on size. Drain and immediately transfer to an ice bath to stop cooking. Once cool, drain and pat dry; cut larger shrimp into 1-inch pieces if desired.

Prepare seafood

Gently pick through the crab meat to remove any cartilage or shell fragments. In a large mixing bowl combine the cooled shrimp and crab meat.

Add produce

Fold in the diced avocado, finely diced red onion, seeded diced tomatoes, chopped cilantro, and minced jalapeño (if using). Toss gently so the avocado does not mash too much.

In a separate bowl whisk together fresh lime juice, fresh orange juice, ketchup, prepared horseradish, Worcestershire sauce, olive oil, sea salt, and black pepper until emulsified and smooth. Taste and adjust seasoning: add a little more lime for brightness, horseradish or hot sauce for heat, or a pinch of sugar if too acidic.

Pour about half of the sauce over the shrimp and crab mixture and gently fold to coat. Reserve the remainder of the sauce to serve at the table or to adjust consistency—the mixture should be saucy but not soupy. Chill the campechana in the refrigerator for 15–30 minutes to let flavors meld.

Fry method (crispiest)

Pour vegetable oil into a heavy-bottomed skillet or pot to a depth of about 1/2 inch and heat to 350°F (175°C). While oil heats, stack 2–3 tortillas and slice into 6 triangles with a sharp knife or pizza cutter. Fry tortillas in batches, flipping once, until golden and blistered, about 1–1½ minutes per side. Remove with a slotted spoon to a paper-towel-lined tray and immediately season with kosher salt and optional chile powder. Keep warm in a single layer.

Baked method (lighter)

Preheat oven to 375°F (190°C). Brush both sides of tortilla triangles lightly with oil and arrange in a single layer on a rimmed baking sheet. Bake 8–12 minutes, turning once, until crisp and starting to brown. Sprinkle with salt and optional chile powder as soon as they come out of the oven.

Spoon the chilled campechana into small chilled bowls or a shallow serving dish. Garnish with extra cilantro leaves and serve lime wedges on the side. Offer the reserved sauce and house-made tortilla chips alongside so guests can spoon campechana onto chips or use as a spoonable cocktail.

Estimated make-ahead: assemble the campechana up to 2 hours ahead (wait to add avocado until 15 minutes before serving to prevent browning). Store chilled, covered. Chips are best served fresh but can be kept in an airtight container for up to one day.