Best 5 Campechana Extra Mexican Seafood Cocktail Recipes

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Campechana extra mexican seafood cocktail is a delicious and refreshing dish perfect for any occasion. With its combination of fresh seafood, zesty citrus, and a variety of spices, this traditional Mexican dish is sure to tantalize your taste buds. Whether you're looking for a light and flavorful appetizer or a tasty main course, campechana extra mexican seafood cocktail is the perfect choice. In this article, we will provide you with a comprehensive guide to creating the ultimate campechana extra mexican seafood cocktail, from selecting the freshest ingredients to assembling the dish with flair. So, gather your friends and family and get ready to embark on a culinary journey to the heart of Mexico.

Let's cook with our recipes!

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)



Mexican Seafood Cocktail (Campechana) image

A delicious snack typically found in street carts in Mexico. One of my favorite things!

Provided by International Cuisine

Categories     Appetizer

Time 20m

Number Of Ingredients 9

2 lbs of seafood like octopus (shrimp, squid, scallops, oysters etc. any mix you like)
alternatively just get a seafood blend often found in the freezer section of your grocery store.
1 Tablespoon vinegar
4 limes (juice of)
2 cups vegetable juice or clamato
1/2 teaspoon cumin
1 red onion (diced finely)
1/2 cup cilantro (chopped)
2 jalapenos chopped finely

Steps:

  • Bring about 5-6 cups of water with a little salt to a boil
  • Add in the seafood blend and cook for about 10 minutes
  • Drain but reserve the broth, place the seafood in a bowl
  • To 4 cups of the reserved broth add the vinegar, lime juice, and vegetable juice along with the cumin and mix all together.
  • Add the chopped onion, jalapenos and cilantro to the seafood mix and mix all together.
  • Add a little salt and pepper to taste.
  • Put a about 1/2 cup of seafood in a cup and fill it up with the broth.
  • Serve with some extra lime and saltine crackers for a real delicious treat!

Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 48 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 1778 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving

CAMPECHANA EXTRA (MEXICAN SEAFOOD COCKTAIL)



Campechana Extra (Mexican Seafood Cocktail) image

Campechana is the perfect marriage of shrimp cocktail and salsa, with extra layers of flavor thanks to sweet lump crabmeat, smoky New Mexican chiles, briny olives, and creamy avocado. This version was adapted from the ever-popular appetizer served at Goode Company Seafood in Houston, TX.

Provided by Levi Goode

Categories     Seafood     Shellfish     Shrimp     Crab     Avocado     Chile Pepper     Tomato     Olive     Cilantro     Appetizer     Summer     Lime Juice     Salsa

Yield 4-6 appetizer servings

Number Of Ingredients 18

2 medium New Mexico (also called Anaheim), poblano, or Hatch chiles (about 6 ounces)
1/2 pound medium shrimp (preferably wild), peeled, deveined, tails removed
Kosher salt
1 small tomato, seeded, finely chopped (about 3/4 cup)
1-2 jalapeños, stems, ribs, and seeds removed, finely chopped
1/2 cup tomato-clam cocktail, such as Clamato juice
1/4 cup plus 2 tablespoons ketchup
3 tablespoons chopped pitted green olives
2 tablespoons chopped cilantro
2 tablespoons finely chopped white onion
1 1/2 teaspoons finely chopped oregano
1/2 teaspoon finely chopped garlic
3 tablespoons fresh lime juice
3 tablespoons olive oil
1/2 pound crabmeat (preferably jumbo lump), picked over
1 avocado, pitted, cubed
1 fresh bay leaf (optional)
Tortilla chips (for serving)

Steps:

  • Prepare a grill for medium-high heat or preheat broiler. If broiling, place chiles on a rimmed baking sheet. Grill, broil, or roast chiles directly over flame on stovetop, turning occasionally, until very tender and blackened all over, 10-12 minutes. Poblanos might take a little longer, so test doneness with a paring knife.
  • Transfer chiles to a large bowl. Cover with plastic wrap and let steam 15 minutes. Peel chiles. Halve lengthwise, discard seeds, and chop into 1/4" pieces.
  • Meanwhile, bring a medium pot of generously salted water to a boil. Cook shrimp until just opaque and pink, 2-3 minutes. Using a slotted spoon, transfer to an ice bath and let sit until cool, about 3 minutes. Drain and pat dry.
  • Mix chiles, tomato, jalapeños, Clamato juice, ketchup, olives, cilantro, onion, oregano, garlic, lime juice, oil, and 1/4 tsp. salt in a large bowl. Carefully fold in shrimp, crab, and avocado.
  • Transfer to a serving bowl or tall sundae glass and top with bay leaf, if using. Serve with tortilla chips alongside.
  • Do Ahead
  • Salsa base (without seafood and avocado) can be made 1 day ahead. Transfer to a resealable container and chill.
  • This recipe and headnote have been updated as a part of our archive repair project.

SEAFOOD CAMPECHANA RECIPE - (4.6/5)



Seafood Campechana Recipe - (4.6/5) image

Provided by á-7888

Number Of Ingredients 18

CAMPECHANA SAUCE:
1/3 cup extra virgin olive oil
1/4 cup ketchup
1/2 cup chile sauce
1 tablespoon fresh oregano
1/4 cup parsley, chopped
2 chopped serrano pepper
1/4 cup lime juice
1 cup Clamato juice
VEGETABLES:
1/2 cup tomatoes, seeded and diced
1/4 cup white onion, diced
1 teaspoon garlic, minced
1/4 cup cilantro, chopped
1/2 teaspoon salt
SEAFOOD MIX:
1 large avocado, peeled and diced
1/2 pound shrimp, boiled and peeled

Steps:

  • Mix sauce ingredients well and set aside. Mix vegetables and combine with sauce mixture. Delicately fold in the seafood mix. Serve in an ice cream sundae glass with warm homemade corn tortilla chips. Garnish each with a fresh bay leaf and finely chopped fresh jalapeños on the side.

MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)



Mexican Seafood Cocktail (Campechana) image

This is a favorite at Goode Company Seafood in Houston. It goes perfectly with fried tortilla chips and an ice cold Corona! Here, at the Home, they installed a new computer program and corporate was explaining it - well, we had made it for us in the kitchen, as a trial run and had some left over! It flew out the window - fortunately we had some left over - delicously seafood flavor with lots of spice.;)

Provided by Manami

Categories     Crab

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 19

1/2 cup fresh lime juice
1/3 cup ketchup
1/4 cup Heinz Chili Sauce
1/4 cup chopped cilantro leaf
1/4 cup chopped green olives
1/4 cup extra virgin olive oil
1/4 cup finely chopped white onion
1/4 cup chopped flat leaf parsley
1/4 cup Clamato juice (tomato clam cocktail)
1/4 cup seeded and chopped fresh tomato
1 tablespoon chopped fresh oregano
2 teaspoons Tabasco sauce
2 roasted anaheim chilies, peeled, seeded, chopped
1 garlic clove, finely chopped
1 serrano chili, finely chopped
kosher salt, to taste
1/2 lb cooked and peeled medium shrimp
1/2 lb lump crabmeat, picked and cleaned
1 avocado, cut into 1/4-inch cubes

Steps:

  • 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.

Nutrition Facts : Calories 262.3, Fat 15.6, SaturatedFat 2.3, Cholesterol 87, Sodium 466.5, Carbohydrate 14.2, Fiber 3.3, Sugar 5.5, Protein 18.2

CAMPECHANA: MEXICAN SEAFOOD SOUP



Campechana: Mexican Seafood Soup image

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 (I only use 2 SMALL ones for flavor)! Tried this in a restaurant for $20 a bowl!!! I was able to find all these ingredients at Wal-Mart for under $35!! What you can't find in the mix purchase separately (my mix didn't have oysters, mussels or shrimp so I bought canned oysters, skipped the mussels and got frozen shrimp). This is in one word: SUBLIME.

Provided by Misses Wilson

Categories     Vegetable

Time 1h

Yield 25-30 bowls, 25-30 serving(s)

Number Of Ingredients 14

3 lbs seafood (call around to your local grocers seafood section they will most likely have a frozen mix. You want )
1 whole cucumber, peeled and finely diced
3 large tomatoes, finely diced
1 large onion, finely diced
1 bunch cilantro, finely chopped
5 jalapenos, finely chopped (I only used 2 very small ones)
2 avocados, chopped (love it so I used 3 firm ones so they wouldn't get musshie)
2 tablespoons vinegar
4 limes, juice of
4 cups seafood stock (don't purchase separately you make your own!)
3 cups vegetable juice
1 cup ketchup
1 teaspoon cumin
salt and pepper

Steps:

  • 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, broth, ketchup and vegetable juice.
  • Season with cumin, and salt and pepper to taste.
  • Add avocados.
  • Serve with tostadas or saltine crackers. (I served it with extra sour sourdough crusty rolls).
  • 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!

Nutrition Facts : Calories 52, Fat 2.5, SaturatedFat 0.4, Sodium 188.9, Carbohydrate 7.8, Fiber 1.9, Sugar 4.5, Protein 1.1

Tips:

  • Use fresh seafood: The fresher the seafood, the better the cocktail will taste. If you can, buy your seafood from a reputable fishmonger or market.
  • Cook the seafood properly: Seafood should be cooked until it is just opaque. Overcooked seafood will be tough and chewy.
  • Use a variety of seafood: Campechana is a great way to use up leftover seafood. Feel free to use any type of seafood you like, such as shrimp, crab, lobster, or octopus.
  • Use a flavorful marinade: The marinade is what gives the Campechana its flavor. Be sure to use a marinade that is packed with flavor. A good option is to use a mixture of lime juice, cilantro, garlic, and chili peppers.
  • Chill the Campechana before serving: This will help the flavors to meld together and the cocktail will be more refreshing.

Conclusion:

Campechana is a delicious and refreshing Mexican seafood cocktail that is perfect for any occasion. It is easy to make and can be tailored to your own taste. So next time you are looking for a fun and festive dish to serve, give Campechana a try!

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