“It’s basically the only thing I want to eat all summer long.”
with a savory, briny base. Now add plump shrimp, sweet lump crabmeat, creamy avocado, and smoky roasted peppers and you've got campechana—a refreshing Mexican seafood cocktail, and basically the only thing I want to eat all summer long.in my hometown of Houston, TX, and it is still by far the best version I've had to date. I recently spoke to Levi Goode, chef and owner of the Goode Company restaurant group, about what makes campechana so special.
When Jim Goode opened the original location of Goode Company Seafood in 1986, he put his own version of campechana on the menu. Levi Goode has continued the tradition, never changing the recipe, and the appetizer remains the most popular item at the restaurant today.
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