Campechana Rum Food

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)

Steps:

• Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
• Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
• Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
• Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
• Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
• Do Ahead
• Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
• This recipe and headnote have been updated as a part of our archive repair project.

CAMPECHANA (RUM)

Steps:

• Pour rum into glass with ice.
• Add club soda and Coke.
• Squeeze the Lime and drop into glass as garnish.

SHRIMP-AND-CRAB CAMPECHANA

Steps:

• Purée the sauce ingredients in a blender until smooth. Pour into a medium bowl.
• Add the pico de gallo ingredients to the sauce. Delicately fold in the avocado, chilies, shrimp and crabmeat. Spoon into ice-cream-sundae or martini glasses and serve with warm homemade tortilla chips. Garnish each dish with a fresh bay leaf and finely chopped fresh jalapeños on the side.

CAMPECHANA: MEXICAN SEAFOOD SOUP

Steps:

• Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes.
• Drain, setting aside broth.
• Cool both seafood and broth.
• Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
• In a large bowl, mix well. Add seafood mix.
• Add vinegar and juice from limes, broth, ketchup and vegetable juice.
• Season with cumin, and salt and pepper to taste.
• Add avocados.
• Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
• TIPS:.
• 1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
• 2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
• 3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my "spice" tolerance. Modify the amount according to taste.
• 4) Of course, get a cold bottle of Corona beer and enjoy!

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)

Steps:

• Combine the first 15 ingredients in a large bowl and season with salt; toss to mix.
• Fold in shrimp, crab, and avocado.
• Serve with tortilla chips.