Houston Chronicle: Crazy for campechana? The seafood cocktail is even cooler in Houston
Nguyet Vo remembers the first time she tasted campechana at a work party she and her husband attended. The bright flash of jalapeño pepper suspended in tomato. The welcome chew of sweet Gulf shrimp. The silken indulgence of avocado.
They loved it so much that Vo’s husband asked the host for the recipe, which was called Shrimp Martini. And soon enough Vo made it for her own dinner party. “Oh, you made campechana,” Vo recalls a friend saying. “I was like, what? I had been calling it Shrimp Martini.” Read More.