Katherine Center’s Campechana de Mariscos Seafood Cocktail Recipe

Katherine Center's Campechana de Mariscos Seafood Cocktail Recipe from Houston's Goode Company Seafood —a refreshing, Mexican-style seafood cocktail made with pico de gallo, fire-roasted peppers, and diced avocados—her suggestion for a book club appetizer to accompany her novel, WHAT YOU WISH FOR.



For the Sauce

  • 1/2 cup chili sauce
  • 1 tablespoon fresh oregano, chopped
  • 1 teaspoon serrano pepper, finely diced
  • 1/4 cup fresh lime juice
  • 1 cup Clamato juice

For the vegetables

  • 1/2 cup tomatoes, seeded and diced
  • 1/4 teaspoon white onion, diced
  • 1 cup teaspoon garlic, minced
  • 1/4 cup cilantro, chopped
  • 1/2 teaspoon salt

For the seafood

  • 1/2 pound shrimp, boiled and peeled
  • 1/2 pound Texas lump crabmeat
  • 1 avocado, peeled and diced
  • 1/2 New Mexican chile (such as Hatch; Anaheim works too), roasted, peeled and diced


  1. Mix sauce ingredients well and set aside. Mix vegetables and combine with the sauce mixture. Gently fold in the seafood mixture. Chill and serve with tortilla chips.


Recipe from Houston Chronicle.

Keywords: Campechan Seafood Cocktail