Campechana Seafood Cocktail

Campechana, is an amazing vibrant Mexican seafood cocktail, seafood with zesty spices and crisp vegetables. The combination has amazing colour, flavour and textures that will have you coming back for more.

Prep Time 20

Total Time 20

Servings People

Ingredients

Seafood Ingredients:

250 g shrimp large/peeled/deveined
250 g crab meat
200 g octopus cooked/chopped
200 g scallops cleaned
235 ml lime juice
salt to taste

Cocktail Sauce Ingredients:

235 ml tomato juice
2 tbsp ketchup
2 tbsp hot sauce such as Tabasco
2 tbsp cilantro coriander/finely chopped
1 large jalapeño seeded and finely chopped
1/2 large red onion finely chopped
2 large tomatoes seeded and diced
1 large avocado diced
1 medium cucumber peeled and diced

Garnish Ingredients:

1 large lime wedges
1/4 bunch cilantro coriander/torn
150 g tortilla chips

Instructions

In a large bowl, combine the shrimp, crabmeat, octopus, and scallops.
250 g shrimp, 250 g crab meat, 200 g octopus, 200 g scallops
Pour the lime juice over the seafood and toss to coat. Cover and refrigerate for at least 15 minutes to allow the seafood to marinate.
235 ml lime juice
In a separate bowl, mix together the tomato juice, ketchup, hot sauce, cilantro, jalapeño, and red onion to create the cocktail sauce. Adjust the spiciness and seasoning according to your taste.
235 ml tomato juice, 2 tbsp ketchup, 2 tbsp hot sauce, 2 tbsp cilantro, 1 large jalapeño, 1/2 large red onion, salt
Stir in the diced tomatoes, avocado, and cucumber until well combined.
2 large tomatoes, 1 large avocado, 1 medium cucumber
Remove the marinated seafood from the refrigerator and drain off any excess lime juice.
Gently fold the seafood into the cocktail sauce until evenly coated.
Divide the Campechana mixture among serving glasses or bowls.
Garnish with lime wedges and fresh cilantro leaves.
1 large lime, 1/4 bunch cilantro
Serve immediately with tortilla chips or tostadas on the side for scooping.
150 g tortilla chips

Nutrition