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Campechana Recipe

Name: Willie's Grill & Icehouses Campechana Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.25 lb Texas Gulf shrimp (raw, peeled, deveined, tails removed); 1 cups Clam juice or low-sodium seafood stock; 1 cups Tomato juice (or V8 as an alternative); 0.5 cups Fresh lime juice; 0.25 cups Fresh lemon juice; 2 cups Ice (for chilling); 1 tsp Kosher salt; 0.5 tsp Black pepper (freshly ground); 0.25 cups Fresh cilantro (leaves and tender stems), chopped; 1 cups Roma tomatoes, seeded and finely diced; 0.25 cups Red onion, very finely diced; 0.5 each Jalapeño, seeded and finely minced (adjust to taste); 0.25 cups Fresh cilantro, chopped; 1 tbs Fresh lime juice; 0.25 tsp Kosher salt; 0.5 cups Ketchup; 2 tbs Prepared horseradish (coarsely grated if fresh is unavailable); 1 tbs Fresh lime juice; 1 tsp Worcestershire sauce; 0.5 tsp Hot sauce (such as Tabasco); 0.25 tsp Smoked paprika (optional, for depth); 0.125 tsp Kosher salt; 1 each Avocado, ripe but firm, diced; 4 each Thin lime wedges (for serving); 12 each Tortilla chips or saltine crackers; 0.25 cups Microgreens or extra cilantro leaves (optional)

Inspired by Willie's Grill & Icehouse

Time30m

Serves4

Piled high with Texas Gulf shrimp, fresh pico de gallo, house-made cocktail sauce, and fresh avocado.

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Ingredients

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Campechana Base & Seafood

1 1/4 lb Texas Gulf shrimp (raw, peeled, deveined, tails removed)

1 cups Clam juice or low-sodium seafood stock

1 cups Tomato juice (or V8 as an alternative)

1/2 cups Fresh lime juice

1/4 cups Fresh lemon juice

2 cups Ice (for chilling)

1 tsp Kosher salt

1/2 tsp Black pepper (freshly ground)

1/4 cups Fresh cilantro (leaves and tender stems), chopped

Pico de Gallo

1 cups Roma tomatoes, seeded and finely diced

1/4 cups Red onion, very finely diced

1/2 each Jalapeño, seeded and finely minced (adjust to taste)

1/4 cups Fresh cilantro, chopped

1 tbs Fresh lime juice

1/4 tsp Kosher salt

House-made Cocktail Sauce

1/2 cups Ketchup

2 tbs Prepared horseradish (coarsely grated if fresh is unavailable)

1 tbs Fresh lime juice

1 tsp Original Worcestershire Sauce

1/2 tsp Hot sauce (such as Tabasco)

1/4 tsp Smoked paprika (optional, for depth)

1/8 tsp Kosher salt

Garnishes & Serving

1 each Avocado, ripe but firm, diced

4 each Thin lime wedges (for serving)

12 each Tortilla chips or saltine crackers

1/4 cups Microgreens or extra cilantro leaves (optional)

Method

Campechana Base & Seafood

Prepare shrimp: if shrimp are large, cut into 1/2- to 3/4-inch pieces; smaller shrimp can be left halved or whole. Pat dry.

Bring a small saucepan of the clam juice (or seafood stock) to a gentle simmer over medium heat. Once simmering, add the shrimp and poach just until opaque and cooked through, about 2–3 minutes depending on size. Do not overcook.

Using a slotted spoon, remove the shrimp to a bowl of ice water to immediately stop cooking. Let chill for 2 minutes, then drain well and pat dry with paper towels.

In a large mixing bowl combine the chilled shrimp with tomato juice, fresh lime juice, lemon juice, kosher salt, black pepper and chopped cilantro. Stir gently to combine.

Add 1–2 cups of ice to the bowl and stir briefly to chill the mixture quickly for service, then remove and discard the ice (or use a bowl set over ice to keep cold). Taste and adjust seasoning with additional lime or salt as needed. Keep refrigerated until plating.

Pico de Gallo

Combine the diced tomatoes, finely diced red onion, minced jalapeño, and chopped cilantro in a small bowl.

Add the lime juice and kosher salt, stir to combine, and let rest at room temperature for 10–15 minutes to allow flavors to marry. Taste and adjust salt or jalapeño heat as desired.

House-made Cocktail Sauce

Whisk together ketchup, prepared horseradish, lime juice, Worcestershire sauce, hot sauce, smoked paprika (if using), and a pinch of salt until smooth. Taste and adjust horseradish or hot sauce for heat, or lime for brightness.

Chill the sauce while finishing the rest of the components to let flavors meld.

Garnishes & Serving

Dice the avocado close to serving time so it remains bright; toss gently with a squeeze of lime juice to slow browning if desired.

To assemble (serves 4): divide the chilled shrimp mixture among 4 shallow bowls or cocktail cups. Top each portion with a generous spoonful of pico de gallo, a drizzle or dollop (about 1–2 tablespoons) of house cocktail sauce, and scatter the diced avocado over the top.

Garnish with extra cilantro or microgreens, arrange tortilla chips or crackers at the side, and serve immediately with lime wedges.