Shrimp And Crab Campechana Recipe

Frying method

Heat vegetable oil in a deep, heavy skillet or pot to 350°F (175°C). While oil heats, stack tortillas and cut each into 6 wedges. Fry tortilla wedges in batches (do not overcrowd) 1 to 1 1/2 minutes per side until crisp and lightly golden. Remove with a slotted spoon to paper towels and immediately sprinkle with coarse salt. Let cool.

Baking method (alternative)

Preheat oven to 375°F (190°C). Brush or spray both sides of tortilla wedges lightly with oil, arrange in a single layer on a baking sheet, and sprinkle with coarse salt. Bake 8–12 minutes, flipping halfway, until crisp and lightly browned. Cool.

If shrimp are raw, bring a pot of salted water to a boil, add shrimp and cook 2–3 minutes until pink and opaque. Immediately transfer shrimp to an ice bath to stop cooking, then drain and pat dry. If using pre-cooked shrimp, rinse and pat dry. Chop larger shrimp into 1-inch pieces if desired. Gently pick through crab meat to remove any shells; keep crab in bite-sized pieces.

In a large mixing bowl combine diced tomatoes, finely diced red onion, chopped cilantro, and minced jalapeño (if using). Add diced avocado last to avoid mashing.

In a separate small bowl whisk together fresh lime juice, lemon juice, cocktail sauce (or ketchup), hot sauce, olive oil, sea salt, and black pepper until smooth. Taste and adjust seasoning — add more lime for brightness, hot sauce for heat, or salt as needed.

Add the prepared shrimp and crab meat to the bowl with the vegetables. Pour the sauce over the seafood and vegetables. Gently fold everything together with a wide spoon to combine, being careful not to break up the crab meat too much. Taste and adjust lime, salt, or hot sauce if needed.

Chill the combined campechana in the refrigerator for 15–30 minutes to allow flavors to meld. If serving immediately, let sit at room temperature for 10 minutes.

Spoon the shrimp and crab campechana into individual bowls or a large shared bowl. Garnish with additional chopped cilantro and a squeeze of lime if desired. Serve alongside the homemade tortilla chips for scooping.

Leftovers can be refrigerated in an airtight container for up to 24 hours (avocado may brown; squeeze extra lime before serving).