Campechana Estilo D.f.* Recipe
shrimp, octopus, tomato, serrano, cilantro, cucumbers, lime juice, Mexico City-style
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Seafood and Vegetables
Method
Preparation
- 1
Prepare the Seafood
In a pot of boiling water, cook the shrimp until pink and opaque (about 3-4 minutes). Remove and set aside. If using fresh octopus, boil until tender (about 30-40 minutes). If pre-cooked, just chop and set aside.
- 2
Combine Ingredients
In a large mixing bowl, combine the cooked shrimp, chopped octopus, diced tomatoes, chopped serrano peppers, cucumber, and cilantro.
- 3
Dress the Campechana
Drizzle the lime juice over the mixture and sprinkle with salt and black pepper. Toss gently to combine all the ingredients.
- 4
Chill and Serve
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold as a refreshing seafood cocktail.
