Campechana Seafood Cocktail is unashamedly easy to make. If you have some pre-cooked seafood and a bottle of ketchup, you can assemble this coastal meal in a jiffy.
Should I be more embarrassed about using packaged ketchup as the basis for this seafood cocktail sauce. (Let’s say this loud…)
Tomatoes and seafood have always gone together well. Also, I believe the acid in tomatoes helps preserve the seafood a tiny bit. Ketchup is convenient because it has the right balance of vinegar, spices and sweetness.
Fresh & Delicious
Many of the popular seafood cocktail sauces here in the United States use horseradish to add a spicy element. But in Mexico, spiciness is almost always provided by fresh chiles. Lime juice is another essential element of the sauce for a Campechana Seafood Cocktail.
Of course, you can add other cooked seafood to your Campechana Seafood Cocktail. Lightly steamed fish such as snapper, swordfish, tuna, or squid, octopus, crab, and rock lobster tails always work well in a campechana. Oysters are another traditional ingredient for Campechana Seafood Cocktails but usually those are not cooked but raw. With all seafood, make sure you have a reliable and safe source.
Campechana Seafood Cocktail is inspired by the wonderful seafood found in the Mexican state of Campeche. The name “campechana” means “Campeche style.” The absolute freshness of this seafood cocktail defines true Campeche style. Look for the best seafood you can find. Also, ask your seafood purveyor if they can steam the seafood for you! So much easier than cooking the seafood yourself!
Substitute jicama, celery, shallots, radishes or fresh tomatoes for any of the vegetables listed in this recipe. Be creative and develop your own specialty Campechana Seafood Cocktail.
Of course an icy cold beer and a swimming pool are the best sides for this spectacular seafood dish.Print
The best Campechana Seafood Cocktail
- Prep Time: 5 minutes
- Total Time: 5 minutes
- Yield: 4 servings 1x
1 cup ketchup (240ml)
2 tbsp. tabasco sauce (optional) (30ml)
1 tbsp. Maggi seasoning sauce (15ml)
6–8 scallions, chopped
1 medium cucumber, seeded and chopped
2–3 chile serrano, seeded and minced (optional)
1 oz. cilantro, chopped (28g)
Juice of 2 limes
2 lbs. cooked shrimp (1kg) or a combination of cooked seafood (oysters can be uncooked)
Sliced radishes or jicama
In a medium sized bowl, combine the sauce ingredients and set aside.
Combine in chopped vegetables in a separate bowl.
Add the shrimp or seafood to a large mixing bowl. Add the vegetables and pour over the sauce. Fold gently to combine the ingredients well. Chill before serving.