May 27, 2009

Mexican Seafood Cocktail

This dish is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and cold beer.

Credit: Landon Nordeman

1⁄2 cup fresh lime juice
1⁄3 cup ketchup
1⁄4 cup chili sauce, such as Heinz
1⁄4 cup chopped cilantro leaves
1⁄4 cup chopped green olives
1⁄4 cup extra-virgin olive oil
1⁄4 cup finely chopped white onion
1⁄4 cup chopped flat-leaf parsley
1⁄4 cup tomato–clam cocktail, such as Clamato
1⁄4 cup seeded and chopped fresh tomatoes
1 tbsp. chopped fresh oregano
2 tsp. Tabasco
2 anaheim chiles, roasted, peeled, seeded,
and chopped
1 clove garlic, finely chopped
1 serrano chile, finely chopped
Kosher salt, to taste
1⁄2 lb. cooked and peeled medium shrimp
1⁄2 lb. jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1⁄4" cubes

1. 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.

SERVES 6 – 8

This article was first published in Saveur in Issue #121

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Ratings & Reviews (8)

by smgaible@aol.com on 2009-07-12

THANK YOU Jim Goode for sharing this family favorite with your readers at Saveur. We have been followers of all of your restaurants since their inception. Now our son in Seattle can recreate this delectable dish in his own kitchen. We love the melding of perfect seafood with the flavorful salsa - quite the refreshing dish to serve in Houston during our sultry summers.

by ibarram on 2009-08-02

This was a fantastic recipe, super tasty. And just as good with saltines, which are a little more traditional, just a lot messier.

by jim thalacker on 2009-08-14

It is equally enjoyable in Wisconsin on a hot summer day but I wouldn't bother waiting for one of those to occur before I made it.
Since lump crab wasn't readily available here I used bay scallops and it turned out just great. Fantastic flavor profile as everything was very well balanced.

by BOOKJEWELRY on 2010-12-30

I made this last Sunday and everyone loved it. I made it again on
Tuesday for our book club and everyone love it. I made it last night (Wed)for house guests and it was loved again. I'm making it for a New Year's Eve gathering and will bring it and I'm sure it will be loved again! Wow...4 times in a week!

by KCCARPER on 2011-08-12

Great summer time recipe - I made the sauce the night before and added the shrimp (did not use any crab), cilantro, and avacado just before serving.

by KCCARPER on 2011-08-12

Great summer time recipe - I made the sauce the night before and added the shrimp (did not use any crab), cilantro, and avocado just before serving.

by rnelson on 2012-05-15

This was EXCELLENT. Used all jalapenos for peppers.

by JREXER on 2012-09-12

Goode Co. campechana is one of my favorite things on the planet. I wanted to point out that it is definately made with cilantro, and not flat leaf parsley.

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