Best 5 Campechana Extra Mexican Seafood Cocktail Recipes
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.
Check out the recipes below so you can choose the best recipe for yourself!
MEXICAN SEAFOOD COCKTAIL (CAMPECHANA)
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
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 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
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)
Provided by á-7888
Number Of Ingredients 18
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)
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
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 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
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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