I visited a seafood restaurant in Houston, Texas, and didn’t know that I would be on a quest afterward. You see I had never tried campechana, which is a combination of salsa and shrimp cocktail. This particular restaurant has a delicious campechana that includes crab and shrimp. The problem for me is that I was visiting Houston and live a great distance away. So I began my quest to find a recipe.
Not only is the campechana delicious at this restaurant, but they serve it in an ice cream sundae glass with loads of chips stacked around the bottom of the glass and a little bowl of jalapenos on the side. Since the presentation is eye-catching and they are ordered by a large majority of customers, you can’t miss seeing them on many tables.
I began searching for the recipe and it didn’t take long to discover that this restaurant’s version is quite famous and many national publications have featured this Goode Company Seafood recipe.
The first time I tried to make it, I used a sweet chili sauce instead of a hot sauce. That was a huge mistake and the campechana was too sweet and not at all like the version I loved.
The next time I tried making it, I used the correct chili sauce and it was delicious! I have included in the recipe notes on the hot chili sauce brand I used. If you can’t find it, just don’t use a chili sauce that says “sweet” on the label. It cannot be corrected with any amount of salt.
This campechana is a good way to get your veggies. It is loaded with them. But they don’t overpower because there is so much seafood in every bite.
This recipe makes a lot, so unless you have a lot of people over to help you eat it, you can cut the recipe in half.
If you have any leftover, this campechana will keep for a few days in the refrigerator. Just be mindful that seafood doesn’t have a long shelf life.