Best 4 Campechana Mexican Seafood Soup Recipes
Campechana Mexican seafood soup is a delightful and flavorful dish that captures the essence of Mexican cuisine. Originating from the vibrant city of Campeche, this soup is a symphony of seafood, vegetables, and aromatic spices. The base of the soup is a rich broth made with a variety of seafood, including shrimp, fish, mussels, and clams. This is then enhanced with a medley of vegetables, such as tomatoes, onions, peppers, and cilantro. The soup is further elevated with the addition of spices, such as cumin, oregano, and chili powder, creating a harmonious blend of flavors that tantalizes the taste buds. Whether you're a seafood enthusiast or simply looking for a comforting and flavorful soup, Campechana Mexican seafood soup is sure to delight your palate.
Here are our top 4 tried and tested recipes!
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.
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
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: 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. This will give your soup the best flavor. If you can't find fresh seafood, frozen seafood is a good option.
- Don't overcook the seafood. Seafood cooks quickly, so be careful not to overcook it. Otherwise, it will become tough and chewy.
- Use a variety of vegetables. This will give your soup more flavor and texture. Some good options include tomatoes, onions, bell peppers, and carrots.
- Use a good quality seafood stock. This will also help to give your soup a rich flavor.
- Season your soup to taste. Add salt, pepper, and other spices to taste.
- Serve your soup with a variety of toppings. Some good options include cilantro, lime wedges, and avocado.
Conclusion:
Campechana is a delicious and flavorful Mexican seafood soup. It is made with a variety of fresh seafood, vegetables, and spices. Campechana is a perfect soup for a party or a special occasion. It is also a great way to use up leftover seafood.
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