Photo by Jennifer Reynolds
This traditional Mexican dish is perfect for summer gatherings
Temperatures are warming and impromptu summer gatherings are a weekly affair on the island. Campechana is an easy, refreshing dish to take to get-togethers. A traditional dish in Mexican cuisine, campechana can be made in less than an hour and served or chilled overnight.
Fortunately, it’s easy to find fresh seafood. I only purchase wild-caught Gulf shrimp because others can contain saline that makes them rubbery. Keep in mind it only takes a few minutes to boil shrimp or they’ll get mushy.
Start chopping and enjoy.
Shrimp Campechana
INGREDIENTS
2 pounds of 21-25 size boiled shrimp cut into ¼-inch pieces
5-6 Roma tomatoes, seeded and chopped
1½ cucumbers peeled, seeded and chopped very small
2 celery stalks, chopped very small
½ small purple onion, chopped very small
1½-2 jalapeños (depending on heat), minced
¼ bunch of cilantro, minced
½ of small bottle of Herdez Salsa Casera
¾ bottle of Heinz Chili sauce
Juice of 3 limes
3 large ripe avocados (on the firm side)
DIRECTIONS
Mix all ingredients together in a large bowl except the avocados. (You can use a non-processed version of chili sauce and it still works.) Add avocados before serving and stir gently.
Serve à la carte or with tortilla chips and a margarita.
Find more on Facebook: Stephanie Vasut Cooks and Eats.
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