Campechana Recipe

Boil shrimp

Bring a medium pot of salted water to a gentle boil. Add the shrimp and cook until just opaque and firm, about 2–3 minutes depending on size. Immediately transfer shrimp to an ice bath (use the ice from ingredients) to stop cooking. Once cold, drain and pat dry. Cut larger shrimp in half crosswise if preferred.

Prepare octopus

If using pre-cooked octopus, slice the tentacle into 1/4-inch thick rounds. If using raw octopus that is not yet cooked, simmer gently in simmering water (with a splash of vinegar if desired) until tender, about 45–60 minutes depending on size, then cool and slice. Chill sliced octopus in the refrigerator until ready to assemble.

Peel and dice the pineapple into approximately 1/2-inch pieces to yield about 1 cup. Peel the cucumber, halve lengthwise, remove seeds with a spoon if watery, and dice into 1/2-inch pieces. Peel the red onion, halve, and thinly slice into half-moons; rinse briefly under cold water if you want milder onion flavor, then drain well. Pit and dice the avocado into 1/2-inch cubes just before assembly to avoid browning. Finely chop the cilantro leaves and tender stems.

Measure out the lime juice (3 tablespoons) and set aside.

In a medium bowl, combine the tomato juice (or Clamato), fresh orange juice, red wine vinegar, olive oil, and hot sauce (if using). Whisk until emulsified. Add the sea salt (start with 2 tsp), black pepper, and taste. Adjust seasoning by adding remaining salt in small increments to reach balanced acidity and seasoning. The sauce should be bright, slightly tangy, and a little savory.

Stir in the measured lime juice and chopped cilantro to the sauce, reserving a small pinch of cilantro for garnish.

Combine the chilled shrimp and sliced octopus in a large mixing bowl. Add the diced pineapple, cucumber, and sliced red onion. Gently fold in the diced avocado to avoid mashing.

Pour the campechana sauce over the seafood and produce — start with about 3/4 cup of sauce, toss gently to coat all ingredients evenly. Taste and add more sauce, lime, salt or pepper as needed. Let the mixture rest in the refrigerator 10–15 minutes to allow flavors to marry (do not exceed 30 minutes to keep avocado fresh).

Spoon the campechana into chilled bowls or onto tostadas. Garnish with remaining cilantro and lime wedges on the side. Serve immediately with tortilla chips or tostadas for scooping.

Leftovers: store covered in the refrigerator for up to 24 hours (avocado will brown and texture will soften).