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.