Jul 13 2026
Restaurants›Lindo Michoacan›Campechana Recipe

Campechana Recipe

Inspired by Lindo Michoacan
Time1h
Serves4

Shrimp, octopus and oyster with pico de gallo, cucumber, avocado, in fresh shrimp broth.

Jump to Recipe

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

Pico de Gallo

Vegetables

Broth

Method

Broth Preparation

  1. 1

    Make the Shrimp Broth

    In a large pot, combine the shrimp shells, water, garlic, bay leaves, and peppercorns. Bring to a boil, then reduce heat and let simmer for 30 minutes. Strain the broth and set aside.

Seafood Preparation

  1. 2

    Cook the Seafood

    In a separate pot, bring water to a boil. Add the shrimp and octopus, cooking until the shrimp is pink and the octopus is tender, about 4-5 minutes for shrimp and 10-15 minutes for octopus. Drain and chop the octopus into bite-sized pieces.

  2. 3

    Prepare the Oysters

    Shuck the oysters and set aside in their shells or chop them into smaller pieces if preferred.

Pico de Gallo Preparation

  1. 4

    Make the Pico de Gallo

    Dice the tomatoes, onion, cilantro, and jalapeño. Mix them together in a bowl, add the juice of the lime, and season with salt to taste. Allow to sit for at least 10 minutes to let the flavors meld.

Final Assembly

  1. 5

    Combine Ingredients

    In a large serving bowl, add the cooked shrimp, octopus, oysters, pico de gallo, diced cucumber, and avocado. Pour the warm shrimp broth over the top and serve immediately.

More from Lindo Michoacan