Campechana de Mariscos

A fresh and vibrant seafood campechana, a feast of ocean flavors.

Ingredients

• 100 g Raw shrimp, peeled and deveined
• 50 g Cooked and chopped octopus
• 50 g White fish ceviche (tilapia or sea bass)
• 120 ml Fresh lime juice
• 60 ml Sour orange juice (or 2/3 sweet orange juice + 1/3 lime juice)
• 1 piece Finely diced tomato
• ½ piece Finely diced red onion
• 1 piece Finely diced Serrano pepper (seeded)
• 2 tablespoon Finely chopped cilantro
• ½ piece Diced avocado
• 1 teaspoon Soy sauce
• ½ teaspoon Worcestershire sauce
• 1 pinch Freshly ground black pepper
• Salt to taste, to taste
• Crackers (Ritz-style or wheat crackers), for serving

Directions

1. Prepare and marinate the seafood: Clean and devein the shrimp. Chop the cooked octopus. Prepare the white fish ceviche by cutting the fish into cubes and marinating in lime juice until opaque.
2. Make the base liquid: Combine fresh lime juice, sour orange juice (or substitute), tomato, red onion, Serrano pepper (seeded), and cilantro, all finely chopped, in a bowl. Stir in soy sauce, Worcestershire sauce, and black pepper.
3. Combine the seafood: Add the shrimp, octopus, and fish ceviche to the bowl with the base liquid. Mix carefully. Taste and season with salt to your preference.
4. Refrigerate to infuse: Cover the bowl and refrigerate for 15-20 minutes. This allows the shrimp to cook and the flavors to blend.
5. Finish and serve: Add the diced avocado just before serving. Serve the campechana cold in glasses or bowls, accompanied by crackers.

In the app this step-by-step adapts to your level (beginner, intermediate or advanced) and the chef answers your questions while you cook.

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