Mexican Seafood Cocktail: Campechana de Mariscos

Anaheim’s are very popular in Southwestern US Cuisine.Also called “New Mexican Chile”. These were developed by Dr. Fabian Garcia in New Mexico about 100 yrs ago who was seeking a chile pepper that was bigger, fleshier, and milder.

They got the name “Anaheim” when a farmer named Emilio Ortega brought these seeds to the Anaheim area in the early 1900′s. This chile can be roasted and peeled and used in recipes or stuffed to make chile rellenos just as the Poblano Chile.

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1 cup fresh lime juice
1 cup ketchup
1 cup chili sauce, such as Heinz
1 cup chopped cilantro leaves
1 cup chopped green olives

1 cup extra-virgin olive oil
1 cup finely chopped white onion
1 cup chopped flat-leaf parsley
1 cup tomato–clam cocktail, such as Clamato
1 cup seeded and chopped fresh tomatoes
1 tablespoon chopped fresh oregano
1 tablespoon Tabasco sauce
2 anaheim chiles, roasted, peeled, seeded, and chopped
2 cloves garlic, finely chopped
2 serrano chiles, roasted and finely chopped
1 pound cooked and peeled medium shrimp
1 pound jumbo lump crabmeat, picked and cleaned
1 avocado, cut into 1″ cubes
Kosher salt, to taste


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.