Campechana

Campechana is a Mexican seafood cocktail usually made of oysters, baby octopus, mussels, shrimp, squid and scallops.The seafood mix is prepared in its broth with vegetable juice, lime juice, ketchup, cucumbers, tomatoes, onions, avocado and cilantro. Of course, jalapenos for the spicy kick!

Makes 10 Servings

3 lbs seafood mix
2 pieces cucumber, peeled and finely diced
3 large tomatoes, finely diced
1 large onion, finely diced
1 bunch cilantro, finely chopped
5 jalapenos, finely chopped
2 avocadoes, chopped
2 tbsps vinegar
Juice from 4 limes
4 cups seafood broth
3 cups vegetable juice
1 cup ketchup
1 tsp cumin
salt and pepper

Boil seafood mix in 4 to 5 cups of water for 5 to 10 minutes. Drain, setting aside broth.
Cool both seafood and broth.
Prepare tomatoes, onions, cilantro, cucumbers and jalapenos.
In a large bowl, mix well. Add seafood mix.
Add vinegar and juice from limes. Add broth, ketchup and vegetable juice.
Season with cumin, and salt and pepper to taste.
Add avocados.
Serve with tostadas or saltine crackers.

TIPS:
1) I purchased the seafood as a mix from Food4less for around $3.50 a pound. It was already pre-sliced and ready to go. This is a more economical and convenient alternative than purchasing the oysters, squid and such individually.
2) Most recipes call for Clamato juice but since we are using the broth that absorbed the flavors from the seafood when they were boiled, vegetable juice such as V-8 will do.
3) Beware! I found the 5 jalapenos called for in this recipe to be beyond my “spice” tolerance. Modify the amount according to taste.
4) Of course, get a cold bottle of Corona beer and enjoy!