Had a great summer time dinner tonight of Campechana de Mariscos
(recipe from Goode Co. Seafood).
We made some plain ol' cheese nachos to nibble on while cooking ... perfectly delish.
CAMPECHANA DE MARISCOS SAUCE:
1/3 cup extra virgin olive oil
1/2 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
1 teaspoon chopped serrano pepper
1/4 cup lime juice
1 cup Clamato juice
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt
1 avocado, peeled and diced
1/2 cup poblano chiles, roasted, peeled and diced
1/2 pound shrimp, boiled and peeled
1/2 pound Texas Blue lump crab meat
Mix sauce ingredients well and set aside.
Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix.
Serve with corn tortilla chips. Garnish each with a fresh fresh lime wedge or finely chopped fresh jalapenos on the side.
Makes 8 to 10 appetizer-sized servings.
BEB Favorites: March 2017
4 hours ago